This dish is one of my mom’s go-to party recipes and it’s always a hit. We had it from time to time for special occasions at home as well and were always happy to eat it for days afterward if she was willing to make enough to have leftovers. Most recently it was a smash hit at my father’s retirement party and she received many requests for the recipe and decided to share it with us here on the site as well. This is one that will definitely stay in your recipe box for years to come.
3 pounds stew beef or beef roast, cut into 1 inch cubes and trimmed of fat
2 cans cream of mushroom soup
1 envelope dried onion soup mix (Lipton preferred)
1/2 to 3/4 cup sherry
8 oz sliced fresh mushrooms or 6 oz canned
Combine all ingredients in a large casserole dish or small roaster. Cover tightly with lid or foil and bake at 325 degrees for 3 to 3 1/2 hours until beef is cooked through. Serve over potatoes, rice or egg noodles.
-I usually double the mushrooms, if not triple them, but that’s because I love mushrooms. My mother recommends not using fresh mushrooms if you’re planning on freezing leftovers as.
-This dish freezes very well and is very easy to make in large quantities for a crowd or for freezing for future meals.
-The most important thing is to use a decent sherry–no “cooking wine” here. Use one you’d be willing to drink as it is a primary flavor that permeates this whole dish, and using a bad one or the swill labeled “cooking wine” will ruin it by making it bitter.
-My mother also adds that this can be made in a crockpot set on low.