Sherried Beef

Recipe by Jenny Frenny
READY IN: 3hrs 10mins


  • 2
    tablespoons flour
  • 2
    tablespoons cooking oil
  • 2
    (10 ounce) cans cream of mushroom soup
  • 1
    (6 ounce) can sliced mushrooms, drained
  • 34
  • 1
    (1 ounce) envelope onion soup mix


  • Mix together in a bowl the canned soup and the packet of dry onion soup mix. Set aside.
  • Put beef into a plastic bag with flour and toss to lightly coat the beef cubes.
  • Brown in oil on top of stove. Remove the meat and deglaze the pan with the sherry.
  • Put meat and the liquid from the pan in the soup mixture and mix well.
  • Pour into crock pot or dutch oven and cover.
  • Bake at 325 degrees for 3 hours or even better at 300 degrees for 4 hours. In crockpot, cook on low for 8 hours.
  • Check halfway through cooking time to check gravy. If thick add small amounts of water to desired consistency.
  • Serve meat over noodles or potatoes with gravy.