Cooking with Katherine: Sherried Beef Stroganoff

This is a great recipe for you. I love to make meatballs out of ground beef. If you prefer to use the ground beef no problem. Just season ground beef good and put a little minced onion in and some bread crumbs along with an egg and you are good to go. I bake them in the oven, so put them in raw, and add sauce. It will cut down the cooking time to about 45 min. If you prefer the stew meat then follow directions I am about to give you. Either way you will love cooking with the sherry. You know the alcohol evaporates and leaves a delightful aroma. Happy eating!

2 lbs of beef stew meat, cut in one inch cubes

¼ cup of all-purpose flour

2 tablespoons cooking oil

10 & ¾-oz. can condensed cream of mushroom soup

½ cup of dry Sherry

1 & ½ oz. envelope stroganoff sauce mix

1 tablespoon instant minced onion

4 oz. can sliced mushrooms, drained

½ cup of dairy sour cream

Toss beef cubes with flour to coat. In a large skillet brown meat in hot cooking oil. Drain off excess fat.

Combine soup, sherry, dry stroganoff sauce mix and instant minced onion; stir into meat along with mushrooms. Turn mixture into a two quart casserole. Bake covered at 350 degrees till meat is tender, about one and a half hours for stew meat, 45 min. for meatballs. Stir in sour cream. Serve over hot cooked white or brown rice, or noodles. Makes six to eight servings.

Katherine Aras

Look Who’s Cooking Now

(409)670-3144