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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Ruth Keller
A good friend retired recently and now has time to spend with his many toys including his new computer. To satisfy his interest in creating multi-media CD's, video editing, and other esoteric uses of the Internet, he has enticed a couple of us over to his place for an afternoon of computer show and tell. He recently made supper for us even though he is not known for his prowess in the kitchen. He made Drunken Stew, something that his mom has made for him and the family for years. When he visits Indiana he looks forward to not only seeing mom but having some of her outstanding Drunken Stew. He said not to worry that it was so easy to make that even he could handle it and we wouldn't have to call The Colonel for the finger-licking-good stuff. He was right. It was outstanding and, as you can see, it is very easy to make. We cleaned the pot even though he thought he had made enough to freeze for a later time. Try it, you'll like it.
2 pounds beef (sirloin or chuck)
2 15 ounce cans golden mushroom soup
1 packet Lipton's dry onion soup
¾ cups dry vermouth
Cut the beef into bit size cubes. Place beef in baking dish. Mix together the Mushroom soup, onion soup and Vermouth and stir into the beef.. Bake 3 hours at 325°F, uncovered. Add additional Vermouth if the stew is too dry. Serve over noodles.