Beef Sherry Recipes

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.

BEEF CUBES IN SHERRY

Steps:

• Heat oil in heavy pot. Brown the beef cubes on all sides.
• Add soup mix, sherry, garlic salt, and mushrooms; stir well.
• Cover pot; simmer mixture at least 1 hour or until meat is tender to the fork. (Add an additional water or soup stock if needed.).

BEEF SHERRY

Steps:

• Combine sherry, cream of mushroom soup, onion soup mix, water, and stew meat in a roaster pan.
• Cook at 250 degrees for 3 to 4 hours (until tender) stirring occasionally and adding water if needed.
• Serve over cooked egg noodles.

SHERRY BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
• Generously season short ribs with salt and pepper.
• Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
• Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
• Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
• Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
• Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
• Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

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.