Beef 'N' Beer
Yield
12 servingsPrep
?Cook
3 hrsReady
3 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef chuck
boneless |
|
| 12 | each |
mushrooms
cut into chunks |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 ½ | cans |
beer
|
|
| 2 | large |
onions
thinly sliced |
|
| 1 ½ | tablespoons |
ketchup
|
|
| 2 | large |
green bell peppers
sliced |
|
| 1 | tablespoon |
prepared mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef chuck
boneless |
|
| 12 | each |
mushrooms
cut into chunks |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.5 | cans |
beer
|
|
| 2 | large |
onions
thinly sliced |
|
| 23 | ml |
ketchup
|
|
| 2 | large |
green bell peppers
sliced |
|
| 15 | ml |
prepared mustard
|
|
Directions
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.
