Sherried Beef with Cream Sauce

1 lb ground beef
1/2 lb mushrooms chunked
2 medium sized onions chopped
very dry sherry
1 pint heavy whipping cream
1/3 cup flour
1/4 cup fresh grated parmesan cheese

In a frying pan, brown the beef with approx. 1/2 cup sherry. While the meat is cooking saute the mushrooms and onions together in another frying pan. Use just enough sherry to cover the vegetables. When the vegetables are tender and the meat browned, drain both and mix them together in a large pan. Keep on low heat. Season as desired with salt, pepper and garlic powder.

In a small saucepan, slowly heat the cream. When the cream begins to boil, slowly sift in the flour, and then the cheese. Continue heating until the sauce has reduced by about 1/3.

Pour the sauce over the meat/vegetable mixture. Stir on medium heat for about 2-5 minutes and serve.

Best if eaten with cornbread or pita.