Beef N Beer
Yield
12 servingsPrep
5 minCook
2 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
|
*
|
| 1 | x |
black pepper
|
*
|
| 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
|
*
|
| 1 | x |
black pepper
|
*
|
| 1.5 | cans |
beer
|
|
| 2 | large |
onions
thinly sliced |
|
| 23 | ml |
ketchup
|
|
| 2 | large |
green bell peppers
sliced |
|
| 15 | ml |
prepared mustard
|
|
Directions
Salt and pepper meat and brown lightly in heavy skillet.
Add onions, pepper and mushrooms and brown lightly.
Pour beer over all, stir in ketchup and mustard.
Cover tightly and simmer slowly for 2 to 2½ hours or until meat is tender.
Mrs. Harold tablespoon Cook
