Preparation:
Combine all ingredients in saucepan; simmer 30 minutes.
1 1/2 lb. very thinly sliced beef* 1 (12 oz.) can beer 2 sliced onions 1/2 lb. mushrooms (optional) 1 (10 oz.) can condensed tomato soup or 12 oz. tomato sauce or paste
Brown individual slices of beef rapidly in a hot skillet, taking out and setting aside slices as they are done. Lower beat and in 1 tablespoon reserved beef fat, cook onions until yellow and clear. If mushrooms are used, they should be cleaned and cut up and sauteed with onions. Mix beer with tomato soup, sauce or paste; add to onion-mushroom mixture In skillet. Add browned beef; simmer 1/2 hour to gather all the flavors. If you like a sauce that is thick, mix 2 tablespoons cornstarch with 1/4 cup cold water; blend into simmering mixture, stirring gently until thickened. Add seasoning to taste (approximately 1/4 teaspoon salt and 1/8 teaspoon pepper). If dish is to be served next day or is to be frozen, briefly cook sauce and pour over browned beef in casserole or storage container. The dish can then be finished on top of stove or in oven when you are ready to serve it.
*The beef should be sliced paper thin. Chip steak is one source. Another source is the friendly butcher who may slice some of a round or rump roast. Allow 1/4 pound per person. |
