Categories: Soups/stews, Greek 
      Yield: 6 servings 
  
      3 lb Stew meat, chopped                  1 ea Clove garlic, diced 
      5 tb Butter                          1 1/2 c  Water 
      1 x  Salt                                1 ea Bay leaf 
      1 x  Pepper                              2 lb White onions, sm 
      1 ea Onion, chopped                    1/2 lb Mushrooms, sliced 
      1 ea 6 oz can tomato paste             3/4 lb Jack cheese, grated 
      2 tb Red wine vinegar                
  
  In a heavy kettle,  brown meat in butter.   Season lightly with salt and 
  pepper.   Add chopped onion and saute until clear.  Mix in tomato paste, 
  vinegar,  garlic and half of the water.  Add bay leaf.  Cover and simmer 1 
  hour,  adding  additional  water as needed.   Add  white 
   onions  and mushrooms.   Cover  and simmer 1 more hour or until meat and 
  onions  are tender.  Add cheese, cover and cook 5 minutes, or until cheese 
  melts.