Recipe: Beef and Beer
Yield: 12 Servings
4 lb Boneless chuck 12 Nushrooms, cut into chunks Salt & pepper 1 1/2 cn Beer 2 Onions, lg, thinly sliced 1 1/2 tb Catsup 2 Green peppers, lg, sliced 1 tb 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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