Reviewed: Mar. 24, 2012

This was quite good and a great way to use round steak. My husband liked it and I will make it again. I used 2 T Worcestershire, 2 t garlic, 1+ cup sherry, and 2T olive oil for the marinade. I threw in some Italian Seasoning during the marinade with real garlic. I marinaded about 3 hours because I had the time. I did use 1 can cream of mushroom soup. I did not use the liquid in the mushroom can (I drained it) and I didn't need it. If I were to add water I would mix 1/2 c beef broth in it but with the extra sherry I added, I had enough liquid. I simmered low for 45 min. and then added frozen peas for an additional last 5 min. (50 min. total cook time.) Although it was very good and I did add an onion, next time I might add a little onion soup mix for additional flavor. We used rice but also would be good with fettucine noodles or like a stroganoff.

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Reviewer:

mountaingirl

Reviewed: May 1, 2011

Ten year old picky daughter loved it. I think it needed something else. Not sure what though. Like others suggested, I used fresh mushrooms and fresh garlic. I will make this again but keep tweaking it.

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Reviewer:

whitelotuskim

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Cooking Level: Expert

Reviewed: Feb. 24, 2011

Made this exactly as is and it was pretty good. 4 stars because it didn't blow me away but still good.

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Reviewer:

shskr

Reviewed: Feb. 8, 2011

Not bad, nothing great either, but wouldn't call this 'elegant'. Gets points for an easy weeknight meal. Even with added herbs, still tastes like what it is...round steak and canned soup.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Jan. 8, 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.

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Reviewer:

Manda

Cooking Level: Expert

Living In: Orange, California, USA

Reviewed: Sep. 19, 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.

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Reviewer:

grmc210

Reviewed: Aug. 29, 2010

I particularly liked this recipe and so did my kids. The gravy came our good and went well over the rice. I didn't use mushrooms and only 1/4c of sherry and it came out good. I used top sirloin also. I think I will have mashed potatoes and a veggie next time.

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Reviewer:

DES717

Cooking Level: Expert

Reviewed: Sep. 18, 2009

This is a great way to cook a cheap cut of beef! My family told me I should make it all the time!

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Reviewer:

Holly

Reviewed: Jul. 1, 2009

This tasted good, but I listened to the other reviews and only let it simmer for 30 minutes. My Husband and I both liked it, but felt it could use some sort of herb thrown in for a kick...maybe tarragon..I will play with this recipe, it's a tasty base!

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Reviewer:

BRYANNA1028

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Hanau, Hessen, Germany

Reviewed: Apr. 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!

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