Search recipe:
- Beer Steak
-
- 2 lbs Vension or Beef Round Steak
- 1/2 cup Sliced mushrooms
- 1 Clove of garlic minced
- 1 Large onion sliced thin
- 1 Can tomato sauce
- 1 Can of beer
- Flour
- 3 tbsp. Fat for browning
- Salt/Pepper or normal seasonings
- Rice
- Noodles
- Directions
- 1) Preheat the oven to 325 degrees. 2) Cut the meat into small serving pieces. 3) Roll in flour and seasonings. 4) Brown in 3 tsp. fat until browned. 5) Add onion until browned and add garlic. 6) Add tomato sauce and mushrooms 7) Stir well 8) Pour 1/2 can of beer over the mixture. 9) Place in a covered casserole pan at 325 degrees for two hours. 10) Peek now and then; add more beer if needed. 11) Serve over rice, noodles or make it into a gravy for mashed potatoes
- Provided by:
- Pamela Griifin
Popular Ingredients:
All Ingredients
Featured Recipe
Arizona Citrus Braised Fennel and Radishes with Parmigiano-Reggiano
Heat a large sauté pan over medium-high heat. Add 1 tablespoon of the oil, fennel, radishes and onion; season with salt and pepper and brown slightly, about 5 minutes. Add the orange juice, zest, broth, and star anise to taste. Bring to a boil and lower the heat to simmer. Cover and cook 10 to 15 minutes longer, until fennel is fork tender.
Remove the fennel and radishes from the pan with a slotted spoon and place on a platter. Turn the heat back up to high and reduce the remaining liquid down to a syrup. Return the fennel and radishes to the pan and ross to coat. Check seasoning.
Meanwhile, heat a 10-inch sauté pan over medium-high heat. Add the remaining tablespoon of oil and mushrooms; season with salt and pepper and sauté until tender, about 5 minutes. Set aside.
Arrange the fennel and radishes on a serving platter. With a rubber spatula, scrape any remaining sauce over the vegetables. Sprinkle with the mushrooms, cheese, pine nuts and reserved fennel fronds.
