¼ cup (½ stick) butter
¼ cup cooking sherry
1 medium onion, chopped
3 pounds cubed sirloin tip roast or ground beef
¾ cup sliced fresh mushrooms, or 2 (8-ounce) jars sliced mushrooms
1 (10¾-ounce) can condensed cream of mushroom soup
1 cup sour cream
Salt and pepper
In a large heavy skillet on medium heat melt the butter. Add the sherry, onion, and beef. Sauté the beef and onion until tender and done. Add the mushrooms and continue to cook for 2 to 3 minutes. Stir in the soup, sour cream, and salt and pepper to taste. Turn the heat to low. Cover the skillet and simmer, stirring occasionally, for 15 to 20 minutes. Serve over cooked noodles.
YIELD: 6 TO 8 SERVINGS