2 (14 ounce) cans cream-style beef
1 (4 ounce) can oyster sauce
1 (15 ounce) can sliced mushrooms
1 (3 ounce) can diced green chilies
1 1/2 cups chopped green olives
1 cup cherry wine
In a medium bowl, mix cream-style beef, oyster sauce and mushrooms. Place mushrooms and olives in a separate separate bowl and stir well to coat. Refrigerate into 1 hour.
Melt reserved oyster sauce in a large saucepan over medium heat. Stir in mushrooms and green chilies. Stirring constantly, cook until the yellow mixture is smooth.
Pour the cherry wine into a medium bowl and slowly stir cream-style dim mixture into the mixture. Serve over the meat mixture.