Beef 'n' Beerbeef 4 lb boneless chuck 12 each nushrooms, cut into chunks 1 single salt & pepper 1 1/2 can beer 2 each onions, lg, thinly sliced 1 1/2 tablespoon catsup 2 each 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 2 1/2 hours or until meat is tender. Mrs. Harold T. Cook |
