Ingredients

1 1/2 tbsp. oil (vegetable or extra-virgin olive)

1 1/2 lb. round steak

1 small yellow onion, sliced

1 (10.5-oz.) can mushroom soup

1 (4-oz.) can sliced mushrooms

1/2 c. dry sherry

Kosher salt

Freshly ground black pepper

Cooked egg noodles or rice, for serving (optional)

Freshly chopped parsley, for garnish 

Preparation

Step 1Cut steak into thin strips. In a large deep skillet or cast iron pan over medium-high, heat oil.  Working in batches, add steak and season with salt and pepper. Cook, stirring occasionally, until seared all over, about 10 minutes. Add onions and and cook until crisp-tender, about 3 minutes.  Step 2Add soup, mushrooms, sherry, and 2 cups water (or however much water your can of soup calls for.) Bring to a boil and reduce to a simmer. Step 3Simmer for 1 hour, until meat is extremely tender. Or transfer to oven and bake at 350° for 1 hour. Step 4Serve with egg noodles or rice. Garnish with parsley before serving.

When Carrie moved to New York for college, it’s the meal she missed the most. And it’s the one that was always waiting for her in Michigan when she visited home. Three of Carrie’s fondest memories:

  • Cooking this dish with her grandmother, wearing one Roberta’s hand-sewn aprons and using her well-seasoned cast iron pan and Granite Ware roasting pan from the 50’s. 
  • Recreating the dish with her mother Sandy (Robert’s daughter), a woman who admittedly doesn’t love to cook, after she relocated to Hawaii after 60 years in Michigan. 
  • Making this dish with her husband for her 18-month old son, Axel.