I followed a few suggestions from the other wonderful cooks. I used a large can of cream of mushroom soup. 1 can beef broth, 1 pkg. dry onion/mushroom soup mix, 1/4 cup worstershire, 1/2 cup sherry. No water necessary. I mixed 2 tbls. Santa Maria seasoning in with the flour mixture and I browned the beef in butter. I added 2 boxes a fresh mushrooms but easily could have used 3. I added the mushrooms 4 hours into cooking time. Lastly, I added parsly, chives and sour cream 20 minutes before serving. Absolutely perfect!!! I used 3 pounds of large cubed beef and about 1 1/2 cups sour cream. Great flavor and not too salty.

Great recipe although I did make a few changes. First, I used Tater Tots and baked them 3/4 time first. I layered Tots in baking dish. I exchanged cheddar cheese for the parmesan. I used 1/2c 2% milk and low fat mayo. only using about 1/8 cup. I mixed everything together and added a "sprinkle" of Santa Maria style seasoning and a tsp+ of dijon mustard. I mixed 1 cup of cheddar cheese with the mix. I baked for 35 min and then sprinkled the top with more cheddar for the remaining 5 min. Wow, quick, easy, and delicious. Not runny at all. Great for leftover holiday ham. Would definately make again. Forgot to mention that I used fresh broccoli.