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BackstoryI received this in an email last year and made it for the second time last night -- a true keeper! The first time I made it with stew meat, last night I used cut up sirloin. TENDER, great-tasting gravy, and EASY!
- 2 lbs stew meat
- 1 can Campbell's Cream of Chicken & Mushroom Soup
- 1/2 cup Ginger Ale
- 1 pkg. onion soup mix
- 1 4 oz can mushrooms (optional)
- Preheat oven to 300. Combine all ingredients. Do not brown meat or dilute soup with water. Mix well. It will be lumpy (and not very good-looking, lol!) before it's cooked. Pour into casserole dish (I used a glass 9x13) and cover. Bake 2 1/2 to 3 hours. DON'T PEEK! Serve over pasta, rice, or mashed potatoes. It smells wonderful while it's cooking too!
- Mine cooked for 3 hours. The gravy turns brown and delicious! Steve and I had rice, Jeff had noodles. No left-overs!