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Sherry Mushroom Beef

March 7, 2010

File this one under easy and yummy!! It reminds me of beef stroganoff, but not as rich. It’s a good weekend meal, as it bakes for 3 hours. Serve this fork tender beef and mushroom gravy over egg noodles for a great dinner. Thanks to my friend Missy for this recipe!

1 lb. stewing beef chunks
2 cans condensed cream of mushroom soup
1 package Lipton’s onion soup mix, dry
3/4 cup dry sherry wine
1/2 lb. fresh white mushrooms, cleaned and sliced
1 small white onion, sliced
Egg noodles, for serving


  • Pre heat oven to 325 degrees F.
  • Spray large casserole dish with Pam cooking spray.
  • Mix soup, sherry, and dry onion soup mix in casserole dish with a whisk, until well blended.
  • Add beef and stir to coat all pieces.
  • Cover dish and bake 2 1/2 hours.
  • Remove from oven. Stir in mushrooms and onions. Cover.
  • Return to oven and bake ADDITIONAL 1/2 hour.
  • Serve beef and gravy over egg noodles, if desired.
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One Response to “ Sherry Mushroom Beef ”

  1. missy on March 15, 2010 at 2:44 pm

    funny i was thinking i make this…then noticed the honorable mention :) its my moms recipe actually. enjoy!

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