Sherried Beef - cooking recipe

Ingredients

4 to 5 lb. chuck roast, cut into 2-inch cubes (do not brown)
2 cans mushroom soup
3/4 c. sherry
1/2 pkg. dry onion soup

Preparation

Heat soup.
Add sherry and dry soup mix.
Pour over beef cubes in a large casserole.
Cover.
Bake 3 hours at 325\u00b0.
Serve over rice or noodles.
Serves 6 to 8.