4 lb Boneless chuck

12 Nushrooms, cut into chunks

Salt & pepper 1 1/2 cn Beer

2 Onions, lg, thinly sliced

1 1/2 T Catsup

2 Green peppers, lg, sliced

1 T Prepared mustard

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