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.
- 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
Preheat the oven to 350 degrees Fahrenheit.
In a 13” x 9” casserole dish, layer (in order) the beef stew meat,
the onion soup mix,
the cream of mushroom soup,
the dry sherry,
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.
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