Sherrybeef Recipes

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SHERRIED BEEF



Sherried Beef image

My bachelor uncle gave me this recipe. It is easy to make and pop in the oven while you do other things and tastes great.

Provided by Mysterygirl

Categories     Meat

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 5

3 lbs stewing beef
2 cans cream of mushroom soup
3/4 cup sherry wine (may use 1 Cup)
1/2 package dry onion soup mix
1 cup chopped mushroom

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.

Nutrition Facts : Calories 309.6, Fat 12.1, SaturatedFat 4.3, Cholesterol 108.9, Sodium 865.1, Carbohydrate 7.8, Fiber 0.2, Sugar 1.6, Protein 38.7

BEEF SHERRY



Beef Sherry image

This is a simple and great tasting recipe. I would say it is similar to beef tips with gravy. The recipe has you put the beef mixture over egg noodles, but I also like it over mashed potatoes. I also add in fresh mushrooms. It tastes awesome!

Provided by nkoprince08

Categories     Meat

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 cup cooking sherry
1 (10 ounce) can cream of mushroom soup
0.5 (1 1/4 ounce) packet Lipton Onion Soup Mix
1/2 cup water
1 lb stew meat
1 (12 ounce) package wide egg noodles

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 BEEF



Sherry Beef image

This is the most awesomely delicious beef dish I've ever tried! Truly easy and honestly loved by every member of my family...In fact my 19 year old daughter, Jamie, asks for it specifically every time she visits, and I even won over the in-laws with this one! Simply amazing flavor, I promise! Jamie can be trusted -- she's a picky eater and she loves this!!! :)

Provided by Stacky5

Categories     Meat

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs stew meat
2 (10 1/2 ounce) cans condensed golden mushroom soup
2 tablespoons Lipton Onion Soup Mix
3/4 cup red wine (or Sherry)
1 tablespoon margarine
1/4-1/2 cup canned beef broth (depending on if you choose to use the wine or not)
1/4 teaspoon basil
1/4 teaspoon thyme
1/2-1 lb sliced fresh mushrooms (put in last hour of cooking)
1 lb kluski noodles, cooked, drained and buttered (or Reame's frozen noodles)

Steps:

  • Mix all ingrendients together in a covered casserole dish (except for the mushrooms that you will need to add the last hour of cooking).
  • Bake in a preheated 325 degree oven for 3 hours.
  • Add sliced, fresh mushrooms during last hour of cooking.
  • Serve over prepared Kluski or Reame's noodles.
  • 2ND OPTION: Instead of baking in an oven, you can also prepare this in a Crock Pot and cook on LOW for 8 hours (adding the mushrooms during the last hour.) Serve over prepared noodles, as per recipe, when done.
  • NOTE: To make the gravy a bit thicker, take 1 tablespoons flour and mix with 1 tablespoons water, then add in when you add the mushrooms and be sure to stir well.
  • YUM! :).

Nutrition Facts : Calories 505.1, Fat 34.7, SaturatedFat 13.5, Cholesterol 107.9, Sodium 991.4, Carbohydrate 10.2, Fiber 0.5, Sugar 3.3, Protein 31.7

THE ULTIMATE BEEF STEW



The Ultimate Beef Stew image

Provided by Tyler Florence

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 29

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in three 1-inch strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves

Steps:

  • Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
  • While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
  • Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
  • After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
  • To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
  • Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
  • Preheat the oven to 500 degrees F.
  • Put a sheet pan in the oven so that it gets good and hot.
  • Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

CURRIED BEEF



Curried Beef image

Served with rice or noodles, this comforting beef dish hits the spot on a cool day.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 pound beef top round steak, cut into thin 3-inch strips
3 tablespoons canola oil, divided
2 cups sliced onions
1 garlic clove, minced
1 teaspoon curry powder
1 teaspoon beef bouillon granules
1 cup boiling water
1/2 cup tomato juice
3 tablespoons tomato paste
Hot cooked noodles or rice

Steps:

  • In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

Nutrition Facts :

DARLENE'S SHERRIED BEEF (CROCK-POT) RECIPE



Darlene's Sherried Beef (Crock-Pot) Recipe image

Provided by ginasheppard

Number Of Ingredients 7

3 lbs. stew beef
1 can cream of mushroom soup
1 can cream of chicken soup
12 oz. fresh whole mushrooms, rinsed
1 package dry onion soup mix
1 C. dry sherry
1 16 oz. package Reams frozen egg noodles

Steps:

  • Mix cream of mushroom soup, cream of chicken soup, dry onion soup mix, and sherry together in bottom of crock pot. Add beef and mushrooms and mix to coat. Cook on high for 5-6 hours. Cook Reams noodles according to package directions. Drain, add to crock pot and mix with other ingredients.

SHERRY BRAISED BEEF SHORT RIBS



Sherry Braised Beef Short Ribs image

Beef short ribs are pretty much foolproof, and as long as two things happen, you are in for some very fine eats. First, the beef must be really well browned - I'm talking deep, dark, crusty, and caramelized. The other key step is easier. To paraphrase an expression, 'stick a fork in them, they're done.' Just braise them until they're fork-tender. After browning properly, the only way to mess these up is to undercook them, so don't.

Provided by Chef John

Categories     Main Dish Recipes     Rib Recipes

Time 2h55m

Yield 8

Number Of Ingredients 10

4 slices bacon, cut into 1/2-inch pieces
3 ½ pounds beef short ribs
salt and ground black pepper to taste
6 sprigs fresh thyme, leaves stripped
1 bay leaf
1 onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup dry sherry
1 quart beef broth

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.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 9.3 g, Cholesterol 86.5 mg, Fat 38.6 g, Fiber 0.6 g, Protein 22.4 g, SaturatedFat 16.2 g, Sodium 738.7 mg, Sugar 1.4 g

BEST EVER RUSSIAN BEEF STROGANOFF



Best Ever Russian Beef Stroganoff image

Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!

Provided by Hawaiivike

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 40m

Yield 4

Number Of Ingredients 14

1 ½ tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
1 pound beef sirloin, cut into 1/4-inch wide strips
3 tablespoons butter
1 cup thinly sliced mushrooms
½ cup chopped onion
1 clove garlic, minced, or more to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 ¼ cups cold beef stock
1 cup sour cream
3 tablespoons cooking sherry

Steps:

  • Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
  • Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
  • Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
  • Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

Nutrition Facts : Calories 495.8 calories, Carbohydrate 15.5 g, Cholesterol 140.3 mg, Fat 34.8 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 20.3 g, Sodium 783.7 mg, Sugar 2.7 g

SAVORY BEEF STEW



Savory Beef Stew image

Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 16

1/4 cup all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon canola oil
1-1/2 cups water
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup sherry or reduced-sodium beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 large potato, peeled and chopped
1 medium turnip, peeled and chopped

Steps:

  • Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

Nutrition Facts : Calories 349 calories, Fat 12g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 742mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

SHERRIED BEEF



Sherried Beef image

Long time favorite of my family's. Can be done either in the oven or the crock pot. Cook time listed is oven time. Always check the crockpot during the day and make sure that the gravy isn't getting too thick. Just add water if that is the case. My mom never browned the meat, it all just went into the pot. If you are short on time, this step can be omitted.

Provided by Jenny Frenny

Categories     Meat

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 lbs stewing beef
2 tablespoons flour
2 tablespoons cooking oil
2 (10 ounce) cans cream of mushroom soup
1 (6 ounce) can sliced mushrooms, drained
3/4 cup sherry wine
1 (1 ounce) envelope onion soup mix

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.

Nutrition Facts : Calories 1266.3, Fat 81.2, SaturatedFat 29.4, Cholesterol 228.3, Sodium 1692.5, Carbohydrate 24.3, Fiber 1, Sugar 5.9, Protein 66.7

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY



One Skillet Ground Beef Stroganoff Recipe by Tasty image

Here's what you need: olive oil, white button mushroom, butter, onion, ground beef, garlic powder, flour, paprika, dry sherry, low sodium beef broth, salt, pepper, dry egg noodle, sour cream, fresh parsley

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
8 oz white button mushroom, sliced
2 tablespoons butter
½ onion, diced
1 lb ground beef
2 teaspoons garlic powder
3 tablespoons flour
1 teaspoon paprika
¼ cup dry sherry
4 cups low sodium beef broth
1 ½ teaspoons salt
½ teaspoon pepper
4 cups dry egg noodle
½ cup sour cream
2 tablespoons fresh parsley, chopped

Steps:

  • Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
  • In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
  • Drain any excess fat and return the pan to the stove.
  • Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
  • Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
  • Add the beef broth and bring the mixture to a boil.
  • Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
  • Stir often, until the noodles are tender, about 8 to 10 minutes.
  • Return the mushrooms to the pan and stir to combine.
  • Add the sour cream and stir. Top with chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 1250 calories, Carbohydrate 143 grams, Fat 44 grams, Fiber 4 grams, Protein 48 grams, Sugar 18 grams

ROASTED BEEF TENDERLOIN WITH SHERRY VINAIGRETTE AND WATERCRESS



Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress image

Categories     Beef     Mustard     Roast     Winter     Shallot     Watercress     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

6 tablespoons olive oil, divided
1 2 1/4-pound beef tenderloin (preferably from thick end)
1 1/2 teaspoons coarse kosher salt
2 teaspoons coarsely ground mixed peppercorns
1/4 cup Sherry wine vinegar
1 tablespoon coarse Dijon mustard
1/4 cup chopped shallots
1 large bunch watercress

Steps:

  • Preheat oven to 500°F. Rub 1 tablespoon olive oil into beef, then rub in kosher salt and ground mixed peppercorns. Place beef on small rimmed baking sheet. Roast 10 minutes. Reduce heat to 450°F and roast until thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 15 minutes longer. Let meat stand 5 minutes (internal temperature of meat will increase 5 to 10 degrees).
  • Meanwhile, whisk remaining 5 tablespoons olive oil, vinegar, and mustard in small bowl to blend. Stir in shallots and season vinaigrette to taste with salt and pepper.
  • Arrange watercress on small platter. Cut meat into 1/2-inch-thick slices; arrange overlapping slices atop watercress. Drizzle any accumulated juices over meat. Spoon half of vinaigrette down center of meat and over watercress. Serve, passing remaining vinaigrette separately.

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From countryrecipebook.com


BEST SHERRY RECIPES AND SHERRY COOKING IDEAS - THE DAILY MEAL
2011-09-06 Ground Beef Dinner — Bolognese Sauce. Chicken livers are the secret to the Bolognese, shhhh…. The sweetness of the peppers, onion, …. Read More and basil, and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia. — Cooking and the Career GirlFor more recipes like this one, visit Cooking and the Career Girl.
From thedailymeal.com


SHERRY BEEF TIPS - RECIPES | COOKS.COM
BRAISED SIRLOIN TIPS OVER NOODLES (EGG) Melt shortening in a large ... cube (with water), sherry, soy sauce, garlic and ... thickens and boils (about 1 minute). Serve over cooked noodles. Ingredients: 9 (noodles .. salt .. sauce ...) 4. SIRLOIN BEEF TIPS. Cook beef cubes in 16 x 20 ... all ingredients except sherry and thickening.
From cooks.com


BRAISED BEEF SHORT RIBS RECIPE - THE SPRUCE EATS
2019-08-10 4 slices bacon (cut in 1/2-inch pieces) salt and fresh ground black pepper (as needed) 4 pounds beef short ribs. 1 onion (diced) 2 cloves garlic (minced) 2 tbsp. flour. 1 cup dry sherry wine. 1-quart beef broth. 6 sprigs of thyme (picked)
From thespruceeats.com


SLOW COOKER SHERRIED BEEF AND MUSHROOM STEW RECIPE
Step 3. Turn off the slow cooker and open the lid. Stir the stew well before serving. Ladle into large soup bowls. Serve hot. Recipe Type: Beef, Dinner Tags: beef recipes, crock pot, dinner ideas, slow cooker recipes, stew recipes Ingredients: beef, beef broth, dry …
From magicskillet.com


SHERRIED BEEF IN A CROCKPOT RECIPE | SPARKRECIPES
Directions. Cube the london broil and place in the crock pot with the 2 cans of soup and use 1/2-1 can (use one of the soup cans) of sherry. Just be sure once you have added all the ingredients that the meat is covered, even if you have to add a bit of water. Cook on high for about 2 hours, then turn down to low for the last couple hours.
From recipes.sparkpeople.com


BEEF STEW WITH SHERRY SAUCE, AND WINTER DAYS IN VALENCIA - MAMA …
2020-04-28 Season the beef generously with salt and freshly ground pepper. In a large cast-iron casserole, heat the olive oil over medium heat and add about half of the beef. Cook, over medium-high heat, stirring occasionally, until browned on all sides, 6 to 8 minutes. Transfer the browned beef to a plate and cook the remaining meat.
From natachasanzcaballero.com


SHERRY SAUCE - RECIPES | BLUE JEAN CHEF - MEREDITH LAURENCE
Instructions. Melt the butter in a small saucepan over medium heat. Sauté the shallot until it just starts to brown. Pour in the sherry and scrape up any brown bits on the bottom of the pan. Simmer until the liquid has reduced by half. Add the heavy cream and Dijon mustard and continue to simmer until the sauce thickens.
From bluejeanchef.com


QUICK AND EASY BEEF DINNER RECIPES | ALLRECIPES
Beef Enchiladas II. Rating: 4.5 stars. 1071. Simple and quick beef enchiladas. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice. By Allrecipes Member.
From allrecipes.com


SHERRY RECIPES - BBC FOOD
Preparation. The range of sherry styles is very broad but whether dry or sweet, sherry is great in cooked dishes. Dry styles (such as fino and manzanilla) are excellent in soups or used to steam ...
From bbc.co.uk


10 BEST BEEF STROGANOFF WITH SHERRY WINE RECIPES | YUMMLY
2022-05-04 151,098 Recipes. Last updated May 04, 2022. This search takes into account your taste preferences. 151,098 suggested recipes. Instant Pot Beef Stroganoff The Foodie And The Fix. sherry wine, beef, dried dill, black pepper, cremini mushrooms and 9 more. Beef Stroganoff eat drink play la. sherry wine, red pepper, salt, onions, black pepper, beef fillet and 2 more . …
From yummly.com


SHERRIED BEEF - BIGOVEN
INSTRUCTIONS. Brown the meat in a skillet and put into the crock pot. Add the soups and the 1 cup Sherry. Cook in crock pot on low for 6-8 hours until meat is tender, or high for 3-4 hours until meat is tender. **** If you don't have Golden Mushroom soup, you can just use a whole can of Cream of Mushroom soup.
From bigoven.com


ROAST BEEF WITH A SHERRY, MUSHROOM, SHALLOT GRAVY - THEKITTCHEN
2017-03-22 Let it rest for 20 minutes. Take the pan you used to cook the beef, and pour the remaining sherry over the pan drippings. Use a rubber spatula to scrape up any drippings and brown bits, then pour this into a the skillet with the mushrooms. Melt 2 teaspoons of butter in a small bowl placed in the microwave.
From thekittchen.com


BEEF STROGANOFF RECIPES - FOOD NETWORK
2022-05-10 Beef Stroganoff over Buttered Noodles. Recipe | Courtesy of Tyler Florence. Total Time: 3 hours 25 minutes. 368 Reviews.
From foodnetwork.com


BEEF TENDERLOIN WITH CHERRY PORT SAUCE & GORGONZOLA - SWANSON
2015-12-31 Step 2. Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally. Step 3. Add the stock, wine and cherries to the skillet. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 1/2 cups. Stir in the butter. Serve the sauce with the beef.
From campbells.com


SHERRIED BEEF MANHATTAN - RECIPES THAT CROCK!
2013-12-09 Instructions. Mix all ingredients (except bread and mashed potatoes) in a crock pot. Cook on low for 8-10 hours. Top toasted bread with mashed potatoes and spoon beef and gravy over top. Tried this recipe?
From recipesthatcrock.com


SHERRIED BEEF RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Sherried Beef Recipe - Food.com new www.food.com. INGREDIENTS Nutrition 3 lbs stewing beef 2 cans cream of mushroom soup 3 ⁄ 4 cup sherry wine (may use 1 Cup) 1 ⁄ 2 package dry onion soup mix 1 cup chopped mushroom DIRECTIONS Cut Meat into 1 inch cubes. Combine all ingredients in large casserole dish. Sprinkle in a little cornstarch.
From therecipes.info


BON APPéTIT! - SHERRY BABY RECIPES
As you cook one of her recipes please raise a glass and cheers Sherry Moman y’all. And as mom would raise her glass at every single meal before we started to eat and say…. Bon Appétit! Read more about Sherry. Primary Sidebar. Recent Recipes. Sha Cha Beef Stir Fry. July 14, 2020. Pesto Pasta with Chicken, Asparagus and Sun Dried Tomatoes. July 14, 2020. Cuban Style …
From sherrybabyrecipes.com


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