4 lb Boneless chuck
1 x Salt & pepper
2 ea Onions, lg, thinly sliced
2 ea Green peppers, lg, sliced
12 ea Nushrooms, cut into chunks
1 1/2 cn Beer
1 1/2 tb Catsup
1 tb 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.