BEEF IN WINE SAUCE
By Gloria Pitzer, as seen in… “Cookbook Corner” (Happy Newspaper Features, Algonac, MI; circ 1972).
INGREDIENTS:
4 ponds boneless beef chuck, cut in 1½” to 2” cubes
Garlic powder [to taste]
2 cans (10½-oz each) condensed “Golden Mushroom” soup
1 envelope (1 3/8-oz) onion soup mix
¾ cup dry sherry
1 can (8-oz) sliced mushrooms, drained
1 bag (20-oz) frozen, sliced carrots
INSTRUCTIONS:
Sprinkle meat lightly with garlic powder. Put in heavy casserole [dish] or Dutch oven.
Mix together remaining ingredients, except carrots, and pour over meat. Mix well, cover, and bake in preheated 325°F oven for 2 hours or until meat is very tender, adding carrots during last 15 minutes of baking. Makes 6 to 8 servings.
See also…
Mondays & Memories of My Mom – When You’re Doing What You Love
