1/2 pound fresh mushrooms, sliced
2 tablespoons butter
pinch of salt
pinch of pepper
1/2 to 1 teaspoon of dried parsley flakes
2 cans undiluted mushroom soup
3 lbs stew meat, cut into bite sized pieces
1 envelope dry onion soup
2/3 cup dry sherry
Preheat oven to 325 (F).
In bottom of a Dutch oven, over medium heat, melt the two tablespoons butter until hot. Saute the sliced mushrooms with salt & pepper and parsley flakes until they are just starting to brown around the edges.
Meanwhile, combine the mushroom soup, onion soup mix, and the sherry in a medium sized bowl.
Add the beef to the mushrooms in the Dutch oven, Pour the soup mixture over all, stir to combine.
Cover tightly and place in 325 (F) oven for at least three hours.
Serve over cooked rice or hot buttered noodles.
Serves 6 to 8.