2 lbs boneless beef stew cut in 1-inch cubes

1/4 cup all-purpose flour

2 Tbsp cooking oil

1 can condensed cream of mushroom soup

1/2 cup dry sherry

1 pkg stroganoff sauce mix

1 Tbsp instant minced onion

1 can (3-oz) sliced mushrooms, drained 1/2 cup dairy sour cream

Hot cooked white or brown rice

Coat beef with the flour. In large skillet, brown meat in hot oil. Combine soup, sherry, dry sauce mix, and onion; stir in meat with mushrooms. Turn mixture into 2-quart casserole. Cover; bake in 350° oven for 1--1/2 hours or till meat is tender. Stir in sour cream and serve over rice.

Yields: 6-8 servings