BEEF IN WINE SAUCE
3 lb. boneless beef chuck cut in 1 1/2 to 2" cubes
Garlic powder
2 cans (10 1/4 oz. each) condensed golden mushroom soup
1 env (1 3/8 oz.) onion soup mix
3/4 c. dry Sherry
1 8oz. can sliced mushrooms, drained
1 bag (20 oz.) frozen sliced carrots
Sprinkle meat lightly with garlic powder. Put in heavy casserole or Dutch oven pan.
Mix together remaining ingredients, except carrots.
Pour over meat. Mix well, cover and bake in preheated 325 degree oven for 2 1/2 hour or until meat is
tender. Add carrots during last 30 min. of baking.
Serves 6-8 people
Ratings (out of five)
Difficulty *
Taste ***
Yesterday, I served the Beef in Wine Sauce recipe to my family. The meal would have been better if
I had cooked it for longer. The beef was a bit tough. However, the sauce had a nice favor. I recommend serving the meal with rice.
I found this recipe in the Lloyd Harbor Elementary School Cookbook (my elementary school), cir. 1973. My mother, Carol Callaghan, had two recipes printed in the cookbook. The Beef In Wine Sauce recipe was one of her entries.
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