|A delicious dinner...quickly prepared...makes for a very relaxed evening|
The dish I'm sharing with you today is one I've been making for a very long time. It was a family favorite when my kids were growing up...for everyone that is, except my older son. He absolutely hated it. He hated the smell...he hated the beef...he hated the mushrooms, he just hated it! At first, I thought of it as a food fad and figured he would eventually out grow it. However, it became very evident that he was never going to eat Sherried Beef. When he would walk in the door after school and say "Are we having Sherried Beef?" "I'm not eating!".
Even though my son never developed a taste for this dish, it still remains a family favorite. It happens to be one of those easy to prepare dishes that looked like you spent hours preparing. One of the reasons for the quick prep is that it uses Campbell's Soup. Don't leave yet...give it a chance! The soup makes the gravy that the beef cooks in. This recipe may not be gourmet, but no one has to know. Everyone I have ever served this to has loved it and asked for the recipe...except of course, my son!
|Oh No!! Campbell's soup and onion soup mix....it saves a lot of time and makes a delicious gravy!|
|Soups mixed with sherry and mushrooms|
|Cover well and bake|
|This is really delicious---Carrots from my garden|
3 lbs. beef chuck, cubed
1 can cream of mushroom soup (low sodium)
1 can golden mushroom soup (low sodium)
3/4 cup sherry (may use 1 Cup)
1/2 package dry onion soup mix
6 to 8 oz. sliced mushrooms
1. Cut Meat into 1 inch cubes.
2. Combine all ingredients in a large casserole dish.
3. Cover and Bake@ 325 degrees for 3 hours. (I bake it @350