Beef Stroganoff with Ale

Remember the 70′s?  Stroganoff and egg noodles, baby!  Prepare this one while listening to disco, and make sure you explain 70′s fashion to your kids.  (With the intention of them never wanting to wear bell bottoms or anything orange and brown.)   Don’t worry.  We won’t ever share recipes involving sweet potatoes and marshmallows.

Sear the stewing steak (brown it in a pan).  Remove from pan.  Sautee chopped onion and sliced green and red peppers (and mushrooms if you like).  Once onions transluscent, return beef to pot.  Add 1 T. paprika, 1 T. mustard (dijon), 2 pints (cans) of ale (best are cream ales like Kilkenny, Caffreys, Boddingtons) and 1 pint beef stock.  Bring to boil.  Add a few dashes of Worcestershire sauce, salt and pepper.  Reduce to very low heat.  Add in sliced mushrooms, and optional: tomato puree (1 can).  Simmer 2 hours (until it tastes sweet), remove lid to reduce sauce to desired consistency.  Just before serving, you may optionally add 1 cup whipping cream.  Serve over tagliatelle or rice.