2 lbs. beef, cubed
Flour
2 tbsp. oil
1 can (10 1/2 oz.) condensed onion soup
1 c. water
1/2 c. sherry
Salt and pepper
1 pkg. frozen peas and carrots

Dredge meat with flour. Heat oil in heavy skillet or Dutch oven. Brown meat on all sides. Add soup, water, sherry, salt and pepper. Cover and simmer until meat is tender. Stir frequently, if gravy becomes too thick, add a small amount of water as necessary. Shortly before serving add cooked peas and carrots. Other vegetables may be used as desired.