Friday, April 29, 2011


This is an old recipe from my childhood in the 1950s, Southern Indiana.

1 ½ lb. beef in cubes
1/8 tsp. pepper
1/8 tsp. salt
½ cup beer
1 ½ cups water
2 beef bouillon cubes
2 small cans mushrooms fried in butter
2 tbs. flour mixed with ½ cup water
1 cup or less sour cream

Brown meat in small amount of fat, add seasoning and cover with beer, water, and add bouillon cubes. Simmer until tender. Thicken with flour and water mixture and add mushrooms. Stir in the sour cream and heat again. Serve over hot cooked rice or Chinese noodles.

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