Ingredients
4 lb boneless chuck
12 nushrooms, cut into chunks
1 salt & pepper
1 1/2 can beer
2 onions, lg, thinly sliced
1 1/2 tbsp catsup
2 green peppers, lg, sliced
1 tbsp 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 2 1/2
hours or until meat is tender. Mrs. Harold T. Cook
Servings: 12 servings
Beef 'n' Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beer; Beverages; Meat
The History of Recipes
Food historians have found proof that recipes existed far back into antiquity, certainly as far back as pharonic Egypt, and potentially, even further back. Having said that, these, early recipes were just simple hieroglyphic instructions for preparing food.
As we move into The time of the romans 25BC a roman called Apicius created some scripts detailing recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient chefs used a good variety of spices, including some familiar names such as thyme, fennel and asafoetida. During the next few hundred years, the powerful and rich competed to serve up the most extravagent meals, and as a result cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookbooks are highly popular as a result of increased literacy, people having more free time and having more money to spend. |
We hope you enjoy this Beef 'n' Beer recipe.
