1 pound beef chuck
2 onions, sliced into rings
1 large carrot, diced
1 (10 ounce) can condensed cream of mushroom soup
4 cups boiling water
1 cup vegetable oil
Place the chuck and onions into a skillet. Cook over medium high heat until evenly brown. Drain any grease from skillet. Stir in the carrots. Reserve about 1/2 cup of the lobster meat for another use.
Add the water and oil to skillet. Stir-fry until beef is cooked down enough to crust loosely. Season with the reserved lobster meat. Transfer to a large nonstick skillet and heat over medium-low. Add the shrimp and browning sauce and whisk all together.
Season the beef half and spine with rice wine vinegar, first brown, then seasoning salt. Blend well, then add the broth and milk. Season with the reserved lobster meat and white wine. Reduce heat to low and cook about 5 minutes, stirring occasionally, until tender.