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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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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BRYANNA1028

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Hanau, Hessen, Germany

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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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Jastya

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Reviewed: Mar. 28, 2009

Loved it! I made a cream of mushroom soup substitute as I didn't have any, and also put in real garlic and mushrooms. This is one of my favorite recipes.

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Ljay

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Reviewed: Mar. 19, 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.

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LAURENDUNCAN

Cooking Level: Expert

Home Town: Chamblee, Georgia, USA

Living In: Roswell, Georgia, USA

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Reviewed: Dec. 9, 2008

It was excellent. I also used fresh mushrooms and just added a little bit of water to replace the can juice. I went back for seconds and that rarely happens.

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Hilary S

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Reviewed: Oct. 1, 2008

It was good, but I probably won't make it again. Nothing really exciting, (or elegant) but we all ate it and no major complaints. In the grand scheme of great meals this just didn't measure up.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: May 31, 2008

Very good - I added Mrs. Dash, Seasoned Pepper and Garlic salt to the gravy in lieu of onions (I ran out). Guys loved it!

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PRUDCHIC7

Cooking Level: Expert

Home Town: Rio Linda, California, USA

Living In: Buckley, Washington, USA

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Reviewed: May 23, 2008

Have been preparing this dish for 25 years. I use thick sliced onion with whole fresh mushrooms. Presentation has more to offer with sliced onions. My guests love it.

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Pitypat

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Reviewed: Jun. 30, 2007

This was pretty good. A word of advice, however...I don't like the taste of sherry, so I substituted that 1/2 cup of liquid and the 1/2 cup of liquid in the mushrooms with wine. It was just as I was pouring the RED wine into the mushroom soup that I realized this was a poor choice, at least as far as the color, which was an unfortunate shade of dark pink, rather like Pepto Bismol. Not attractive, but tasty all the same!

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KKKKaty

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Reviewed: Feb. 23, 2007

This was so good. Very easy to make and the meat was so tender. My husband even liked it.

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FRANLIE0301

Cooking Level: Intermediate

Home Town: Carteret, New Jersey, USA

Living In: Riverside, Rhode Island, USA

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Reviewed: Aug. 24, 2006

Wow! What a quick and easy meal. I cubed the meat and sauted it together with 1/2 a bell pepper and 1/2 an onion. This made a nice gravy that I seasoned up with salt, pepper, and garlic powder. Put in the soup and sherry, simmer about an hour, served over white rice...My son and I both loved it.

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Jaxmom35

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 14, 2006

this was great 5 min before the meat was done i added a 16 oz bag of peas the family loved it!!!!

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LARINA635

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Reviewed: Sep. 29, 2005

Easy, tasty supper. The kids enjoyed it as much as the adults.

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Wintermom

Cooking Level: Expert

Home Town: Wauwatosa, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 28, 2005

My husband and I really enjoyed this recipe. I didn't have sherry on hand so I substituted dry vermouth and it came out tasting excellent! I also used vermouth instead of the reserved liquid from the mushrooms. Also found that it cooked much faster than 1 hour - it was ready in about 30 minutes total.

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MRSMORTON

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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Reviewed: Jul. 21, 2005

I love this dish! I have made it three times, and each time, it has come out absolutely wonderful! I never use canned mushrooms though, I just stick with the mushroom soup. I dont have many mushroom lovers in my family. The sherry adds wonderful flavor to the meat!

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MARCEE82

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Reviewed: May 24, 2004

My family enjoyed this meal. The meat was very tender.

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JEVON85

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Reviewed: Dec. 20, 2002

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.

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XYZWYATT

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 29, 2002

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.

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ATANG1978

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Reviewed: Mar. 25, 2002

Quite disappointed! I no longer eat beef, but still prepare it for my family, and my husband ate it, but requested that I never make it again. When trying the sauce I realized why. VERY BAD FLAVOR!

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