4 slices bacon
2 tablespoons vegetable oil
3 pounds lean beef
1 (10 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can soda beer
1 (8 ounce) can tomato juice
1 (3 ounce) can sliced mushrooms, drained
1 (8 ounce) can sliced mushrooms, drained
3 tablespoons Worcestershire sauce
1 tablespoon mayonnaise
Place bacon in a large, deep skillet. Cook until evenly brown, drain and crumble. Spread grease over the top of the meat slice to allow steam to escape.
Heat oil in a large skillet over medium-high heat.
Add the meat and cook until evenly browned. Immediately pour in 2/3 of the mushroom soup, pour in the beer and tomato juice and pour in the mushroom mixture. Beat until well mixed.
Repeat with remaining ingredients and pour evenly over meat slice. Cover, and refrigerate overnight.