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Old 09-03-2007, 12:25 PM   #11
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I didn't know that what I was cooking had a name! I like to take chunks of chuck, flour and brown, then saute onions, everything back in the pot and cover with a stout beer. It's got to cook completely for the beer taste to "settle down" and taste like a gravy. I added portobello mushrooms one time but they picked up too much of the hops (I think it was the hops anyway) from the beer, not good! I leave those out now. kadesma - it will be wonderful with polenta!
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Old 09-03-2007, 12:41 PM   #12
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Thanks Elf, I have a batch of sliced mushrooms all sauteed but set aside..I plan to just keep them seperate and spoon them over the gravy as we serve ourselves...I just used plain old white button mushrooms but that should work, If not I'll just go hide
kads
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Old 09-03-2007, 12:43 PM   #13
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Quote:
Originally Posted by kadesma View Post
Thanks Elf, I have a batch of sliced mushrooms all sauteed but set aside..I plan to just keep them seperate and spoon them over the gravy as we serve ourselves...I just used plain old white button mushrooms but that should work, If not I'll just go hide
kads
Are you kidding? Button mushrooms nice and caramelized!!!! Nothing better cj!
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