Kennetake Mushrooms Portobello & Beer Recipe

Kennetake Mushrooms Portobello & Beer Recipe

The Beer Fox says,“Rich and savory mushroom stew – serve with your favorite crusty beer-bread and an ice cold brew.”
Recommended Brew: Lancaster Dunkel Weizen, Lancaster Brewing Co., Lancaster, Pennsylvania USA

Style: Dunkel Weizen – Dark walnut hue – The creamy bread-like character is balanced by mild clove spiciness, banana, and light fermented wheat, touched with an enticing plum and cocoa powder subtlety.

2 lbs. beef cubes
2 tablespoons olive oil
¼ C. flour
2 cans golden mushroom soup
2 envelopes French Onion soup mix
12 oz. Lancaster Dunkel Weizen
3 lbs. fresh Portobello mushrooms, diced
Fresh ground pepper, to taste

Coat beef cubes with flour. In large Dutch oven, evenly brown beef cubes on all sides in hot olive oil. Drain oil.

Combine golden mushroom soup, French Onion soup mix and Lancaster Dunkel Weizen. Add to browned beef. Stir in diced mushrooms. Reduce heat to medium/low. Simmer for 2 hours or until meat is tender. Serve.

Note: You may substitute White or Crimini mushrooms for the Portobello; you may also try a combination of mushrooms for a wonderful flavor treat.

* Health Benefit: Rich in high quality protein, iron, zinc, B-complex vitamins, biotin, vitamin D, calcium


Cheers!

Lodge Logic L8DOL3 Pre-Seasoned 5-Quart Dutch Oven with Loop Handles - Five big quarts, preseasoned, and easy to use! The right tools in the kitchen can make a huge difference in how food tastes on the palate. Use only the best!

Portobello Mushrooms 4 oz. - Can't find portobello mushrooms in your area? No need to substitute. Get the real thing.

 




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Beer Cookery with Decadent Chocolate

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Content copyright © 2018 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.