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Steak in Sherried Mushroom Sauce
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Provided By:
Campbell's Kitchen

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    • This delicious, aromatic steak dinner is perfect for weeknights.  It requires just 15 minutes of prep time, then you're free to help with homework or tend to the kids while the beef simmers until tender. 

    Ingredients

    Serves: servings

      • 4 teaspoon vegetable oil
      • 1 beef top round steak , cut into thin strips (about 1 1/2 pounds)
      • 2 large onion , thickly sliced (about 2 2/3 cups)
      • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
      • 1/2 cup dry sherry
      • 1 can (about 4 ounces) sliced mushrooms , undrained
      • 1 1/2 teaspoon garlic powder
      • 1 cup regular long-grain white rice , cooked according to package directions (about 3 cups)

    Directions

    Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's browned, stirring occasionally. Add the onions and cook until they're tender-crisp, stirring occasionally.

    Stir the soup, sherry, mushrooms with liquid and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the beef is tender. Serve the beef mixture over the rice.

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