My hubby loves this recipe and it is so simple! Serve it over rice with a nice green salad on the side.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut steak into thin strips. In a large heavy skillet, on high heat, brown meat in oil. Add onions. Saute until tender.

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  • Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover and simmer for 1 hour or until steak is tender. Meanwhile, cook the rice.

  • To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.

Nutrition Facts

417.9 calories; 28 g protein; 34.1 g carbohydrates; 69.2 mg cholesterol; 1048.7 mg sodium. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/29/2003
This is a good recipe. But i altered the recipe to my own liking. First, instead of using can mushrooms, use fresh ones (do not worry about the liquid from the can mushrooms - it adds a horrible taste to the sauce!) I used fresh garlic. Instead of following the recipe by the book, use your own measurements for the sherry and cream of mushroom. I like to add more sherry and one extra can of cream of mushroom, that way you have alot of sauce for the beef to cook in. Fresh ground black pepper add an umph to the recipe. Read More
(39)

Most helpful critical review

Rating: 3 stars
03/06/2003
I can only recommend this if you're going to use fresh mushrooms. I used fresh mushrooms and red onions. There is no way you can cook the meat for an hour with the amount of liquid mentioned. I had no choice but to serve this alone because it was too dry for a topping. The mixture had a great flavor, but the beef was tough as expected. It was similar to stroganoff. I served with mashed potatoes and french green beans. This is worth trying if your have all the ingredients on hand. If you want to serve over something you'll probably want to add something to thin it down. Read More
(13)
57 Ratings
  • 5 star values: 28
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
07/29/2003
This is a good recipe. But i altered the recipe to my own liking. First, instead of using can mushrooms, use fresh ones (do not worry about the liquid from the can mushrooms - it adds a horrible taste to the sauce!) I used fresh garlic. Instead of following the recipe by the book, use your own measurements for the sherry and cream of mushroom. I like to add more sherry and one extra can of cream of mushroom, that way you have alot of sauce for the beef to cook in. Fresh ground black pepper add an umph to the recipe. Read More
(39)
Rating: 4 stars
07/29/2003
This is a good recipe. But i altered the recipe to my own liking. First, instead of using can mushrooms, use fresh ones (do not worry about the liquid from the can mushrooms - it adds a horrible taste to the sauce!) I used fresh garlic. Instead of following the recipe by the book, use your own measurements for the sherry and cream of mushroom. I like to add more sherry and one extra can of cream of mushroom, that way you have alot of sauce for the beef to cook in. Fresh ground black pepper add an umph to the recipe. Read More
(39)
Rating: 5 stars
07/29/2003
This was really good. I didn't let mine simmer for an hour though or all the sauce would have dried up. About 30 mins was plenty for it. I served it with rice. Hubby loved it so it's a keeper. Read More
(14)
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Rating: 3 stars
03/06/2003
I can only recommend this if you're going to use fresh mushrooms. I used fresh mushrooms and red onions. There is no way you can cook the meat for an hour with the amount of liquid mentioned. I had no choice but to serve this alone because it was too dry for a topping. The mixture had a great flavor, but the beef was tough as expected. It was similar to stroganoff. I served with mashed potatoes and french green beans. This is worth trying if your have all the ingredients on hand. If you want to serve over something you'll probably want to add something to thin it down. Read More
(13)
Rating: 4 stars
09/20/2010
I took the advice of other reviewers and altered this recipe a bit: 2 cans condensed cream of mushroom soup 1 cup of sherry 1/4 cup of water-in place of water from mushrooms (it tasted tinny to me; kinda like the can) Glad I changed it, there wouldn't have been nearly enough sauce for the recipe. The extra sherry gave the recipe a great flavor that my wife and kids loved! I'll make this one again with my substitutions and changes. Read More
(12)
Rating: 3 stars
12/19/2002
I thought this recipe was a great idea when i read it but as I started putting it together felt it needed a little more umph if you will. I substituted real (from the jar) minced garlic and fresh sliced mushrooms... then at the end of the cooking time put in about 3/4 cup of fat free sour cream. I think it made for a richer even more elegant entree. Read More
(7)
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Rating: 4 stars
03/23/2009
My husband loved this - it's nice and homey so I wouldn't call it "elegant." Here are my suggestions - when browning the beef take care not to crowd the beef. I did mine in two batches. Also don't stir the beef around while browning - just let the beef strips sit in the hot oil until very brown on one side. Only then flip to the other side. This adds a nice brown color (and flavor!) to the sauce. I used fresh garlic and no mushrooms as I didn't have any fresh on hand. I deglazed the pan with the sherry before adding the mushroom soup. Read More
(6)
Rating: 5 stars
07/14/2006
this was great 5 min before the meat was done i added a 16 oz bag of peas the family loved it!!!! Read More
(6)
Rating: 5 stars
04/16/2009
Absolutely fabulous. I prefer not to change up a recipe much if at all the first time I make it since I'm just BOUND to mess something up. All I did to this one is add some pepper omit the mushroom juice (ew... shrooms out of a jar just don't have flavourful.. waterstuff) and cook for a few minutes less. Keep an eye on this if you want any liquid left! I've gotten requests for this dish quite a few more times since! Thank you! Read More
(5)
Rating: 5 stars
01/11/2011
I had left over rice and left over steak so I threw together this sauce and it was delicious! I love the sherry in this - it makes it so tasty. 5 stars all the way. Read More
(5)