Lunch Salad

• 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 into meat with mushrooms. Turn mixture into 2-quart casserole. Cover; bake in 350 degree oven for 1-1/2 hours or till meat is tender. Stir in sour cream and serve over rice.

Yield: 6-8 servings