2 lb. round steak, cut in 2x1/2" strips
Salt & pepper
2 (4 oz.) cans chilies, drained & chopped
2 tomatoes, chopped
1 med. onion, peeled & thinly sliced
1 garlic clove, peeled & minced
1/8-1/4 tsp. thyme
1 (8 oz.) can tomato sauce
1 c. beer
1/2 c. sliced fresh mushrooms
1 tsp. Worcestershire sauce
Hot cooked rice

In a heavy skillet, brown meat over moderate heat, turning frequently. Season with salt and pepper to taste. Add chilies, tomatoes, onion, garlic and thyme; cook over moderate heat for 15 minutes. Add tomato sauce, beer, mushrooms and Worcestershire sauce; reduce temperature and simmer covered for 45 minutes or until meat is tender. Cool slightly, transfer to a container, cover and refrigerate 12-24 hours. Simmer until bubbly hot. Serve over hot cooked rice. Makes 6 servings. (A marvelous make-ahead dish, the flavor is enhanced by being refrigerated overnight.)