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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This easy-to-fix stroganoff has become a mainstay on our dinner table.—Gerrie Ferguson, Twining, Michigan 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.
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