Beef and beer

Yield: 12 servings

Measure Ingredient
4 pounds Boneless chuck
12 \N Nushrooms, cut into chunks
\N \N Salt & pepper
1½ can Beer
2 \N Onions, lg, thinly sliced
1½ tablespoon Catsup
2 \N 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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