Rachel's Recipes

Sherried Beef

Posted on: June 21, 2010

Sherried beef reminds me a lot of stroganoff. This recipe started from Eric’s grandmother’s recipe. She used a can of cream of mushroom soup and filled half the can up with cooking sherry. The first time I made this, we had brandy on hand from sangria (yummy), but no sherry so I substituted. I made it again last night when we didn’t have condensed soup (in our attempt to be healthy). Eric didn’t even notice the difference. We’re not mushroom people, but you could certainly add as many as you like, to taste.

1 Tablespoon butter (plus additional if serving over buttered noodles)
2 Tablespoons flour
1/2 cup beef broth
1/2 cup milk (I used skim)
1/2 cup brandy or cooking sherry
1 pound beef stew meat, cubed
egg noodles (optional)

Preheat oven to 325.

In a dutch oven (or other pot that can go from stove to oven), melt butter over low heat. Whisk in flour a Tablespoon at a time and remove from heat.

Whisk in broth and milk. When incorporate, stir in brandy or sherry. Season to taste with salt and pepper. Add stew meat and cook for two to three hours. (I usually take it out and stir an hour or so in.)

Serve over buttered egg noodles.

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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