TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 4 servings


  • 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


  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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LittleOne1962 User ID: 6084996 237685
Reviewed Nov. 19, 2015

"I used ground hamburger instead of the sirloin tip's. And I used Pepper Jack Monterey jack cheese with jalapeno pepper's, it gave it a nice bite to it. I am making it to night. This is my second time making it. I put it over egg noodle's. My husband love's it !!!"

gunslinger User ID: 544392 218092
Reviewed Jan. 17, 2015

"I used minute steaks instead of the sirloin tips for this recipe. It was delicious. Probably the best steak and gravy I have ever made.Would be great over noodles, mashed potatoes or rice.If the ratings went higher than 5 stars I would rate it even higher!"

jherrewig User ID: 2412372 24453
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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