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