Best Beef Cubes In Sherry Recipes

SHERRIED BEEF

Steps:

• Mix together in a bowl the canned soup and the packet of dry onion soup mix. Set aside.
• Put beef into a plastic bag with flour and toss to lightly coat the beef cubes.
• Brown in oil on top of stove. Remove the meat and deglaze the pan with the sherry.
• Put meat and the liquid from the pan in the soup mixture and mix well.
• Pour into crock pot or dutch oven and cover.
• Bake at 325 degrees for 3 hours or even better at 300 degrees for 4 hours. In crockpot, cook on low for 8 hours.
• Check halfway through cooking time to check gravy. If thick add small amounts of water to desired consistency.
• Serve meat over noodles or potatoes with gravy.

SHERRIED BEEF

Steps:

• Cut Meat into 1 inch cubes.
• Combine all ingredients in large casserole dish.
• Sprinkle in a little cornstarch.
• Cover and Bake@ 325 degrees for 3 hours.
• Add chopped mushrooms 15 minutes before serving.
• Serve over cooked rice or noodles.

SHERRY BEEF

Steps:

• Mix all ingrendients together in a covered casserole dish (except for the mushrooms that you will need to add the last hour of cooking).
• Bake in a preheated 325 degree oven for 3 hours.
• Add sliced, fresh mushrooms during last hour of cooking.
• Serve over prepared Kluski or Reame's noodles.
• 2ND OPTION: Instead of baking in an oven, you can also prepare this in a Crock Pot and cook on LOW for 8 hours (adding the mushrooms during the last hour.) Serve over prepared noodles, as per recipe, when done.
• NOTE: To make the gravy a bit thicker, take 1 tablespoons flour and mix with 1 tablespoons water, then add in when you add the mushrooms and be sure to stir well.
• YUM! :).

CUBE STEAK WITH MUSHROOM-SHERRY SAUCE FOR TWO

Steps:

• Sprinkle steaks with 1/4 teaspoon pepper and salt.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. Transfer the steaks to a plate and cover to keep warm.
• Add the remaining oil to the pan. Add mushrooms, onion, garlic, and the remaining 1/8 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes.
• Sprinkle mushrooms with flour and cook, stirring, for 11/2 minutes.
• Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes.
• Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce.
• Serve the steaks with the sauce.