Cheesy Beef Stroganoff

From Country Woman









INGREDIENTS



1 pound beef sirloin tips



2 tablespoons vegetable 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



SERVINGS 4



CATEGORY Main Dish



METHOD Other stovetop



PREP 15 min.



COOK 35 min.



TOTAL 50 min.







DIRECTIONS



In a skillet over medium-high heat, cook beef 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). Add cheeses; heat for 5 minutes or until melted. Serve

over noodles or rice. Yield: 4 servings.

Beef Tips and Gravy



2 lb. beef for stew, or round, or chuck roast, cut into cubes

3 TB vegetable oil

1 small onion, diced

2 cups water

1/4 cup Worcestershire sauce

2 TB soy sauce

1 tsp. garlic powder

1 tsp. salt

1 tsp. ground black pepper



Gravy:

1 pkg. (.75 oz.) dry brown gravy mix

1 cup water



In a Dutch oven, heat oil over medium heat. Sauté onions until soft. Add beef

cubes and

sauté, stirring often, until meat is browned on all sides.



Add 2 cups water, Worcestershire sauce, soy sauce, garlic powder, salt and

pepper to beef.

Bring to a boil; reduce heat to low, cover and simmer for 1-1/2 to 2 hours.



To make gravy:

Combine gravy mix package with 1 cup water. Mix thoroughly and stir into meat

mixture.

Simmer, stirring frequently until slightly thickened.



Serve over cooked rice, egg noodles, or mashed potatoes.



Serves 4