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Cheesy Beef Stroganoff Recipe

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This easy-to-fix stroganoff has become a mainstay on our dinner table.—Gerrie Ferguson, Twining, Michigan
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 4 servings

Ingredients

  • 1 beef top sirloin steak (1 pound), cubed
  • 2 tablespoons canola oil
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 1 cup (8 ounces) sour cream
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Hot cooked noodles or rice

Directions

  1. In a large skillet, cook beef over medium heat in oil until no longer pink. Add the mushrooms, salt and pepper. Combine soup and milk; add to skillet. Reduce heat; stir in sour cream. Cook 30 minutes longer (do not boil).
  2. Add cheeses; heat for 5 minutes or until melted. Serve with noodles or rice. Yield: 4 servings.
Originally published as Cheesy Beef Stroganoff in Country Woman September/October 1998, p35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Nov. 3, 2010

We love this recipe! Although had us Wisconsinites anything with cheese in it and we're bound to love it ;)

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