Sherried Beef

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Those readers who have been with this blog for a while may remember Dr. Matthews, whose Salisbury Steak recipe turned out so well. He was a man who could definitely cook. When I pulled out this recipe for Sherried Beef with his name on it, I was fairly certain that it would turn out well – and I was right. I replaced the canned mushrooms with fresh ones, because there really is no comparison.

Having now prepared this recipe, the only other alteration that I would make would be to add about 1/2 cup of water to the cream of mushroom soup: a few of the diced beef chunks dried out slightly during cooking. Otherwise, it’s excellent.

This is a remarkably simple dinner to prepare. No complicated cooking skills are required: layer ingredients in casserole, bake for a few hours, and voilà. I chose to use orzo as the “tiny noodles” cited, because I have a lot of it in my pantry, and it’s quite delicious. For those who have not used orzo before, think of it as a sort of cross between rice and pasta. I’d definitely recommend giving it a try.

Ingredients:

  • 2 pounds boneless beef stew meat, cubed
  • 2 tablespoons onion soup mix
  • 2 cans cream of mushroom soup
  • 1/3 cup dry sherry
  • 8 ounces fresh mushrooms, sliced
  • 1 teaspoon seasoning salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 1/2 cups orzo, prepared according to package directions

Directions:

Preheat the oven to 350 degrees Fahrenheit.

2-diced_beef

In a 13” x 9” casserole dish, layer (in order) the beef stew meat,

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the onion soup mix,

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the cream of mushroom soup,

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the dry sherry,

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the mushrooms,

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and the seasoning salt, black pepper, and garlic powder.

Cover the dish tightly with aluminum foil, and bake for 3 hours.

Serve over cooked orzo.

8-finished

Serves 6.

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4 thoughts on “Sherried Beef

  1. I would love to try this, but we are on a low sodium diet and the onion soup mix and canned soup are sky-high in salt. I’m going to try and adapt this subbing a bechamel sauce. Your recipe looks terrific –

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