beef & beer

12 Servings
4 pounds Boneless chuck
12  Nushrooms, cut into chunks
  Salt & pepper
1½ can Beer
Onions, lg, thinly sliced
1½ tablespoon Catsup
Green peppers, lg, sliced
1 tablespoon Prepared mustard

Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2½ hours or until meat is tender. Mrs. Harold T. Cook

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