My husband is a little bit picky when it comes to meats. He doesn’t just want it “well-done”, he wants it “very well-done.” Even prime rib, which is traditionally served a little bit pink. If he orders it in a restaurant, he’ll ask for the end piece, and even then, he wants it cooked a little more. But he happens to love this dish because the beef gets really tender as a result of cooking all day in the crock pot. This is a great meal to serve if you’re in a hurry. In fact, you could just toss the ingredients into your slow-cooker before you leave for work, and by the time you get home, dinner will be ready.
Hey. . . If you’re cookin’ DINNER, make sure it’s a WINNER!
Recipe by Winner Dinners
1 can cream of mushroom soup
1 envelope dry onion soup mix
1/4 cup cooking sherry
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds of stew meat, cut in 1″ pieces
2 (4-ounce) cans of sliced mushrooms, drained
hot cooked noodles
chopped cilantro (optional garnish)
In a slow-cooker, combine the soups, cooking sherry, water, salt, and pepper. Add the stew meat and the mushrooms, stirring well. Cover and cook on low 8 to 10 hours or until the beef is very tender. Serve over hot cooked noodles. If desired, sprinkle individual servings with chopped cilantro.