If you’re looking for a good way to stretch a steak recipe, this might be a new favorite choice. This Cheesy Beef Stroganoff is both tasty and filling and with the added cheeses, it adds a new twist to an old favorite. For an added treat to your family, this Simply Southern Peach Cobbler is a delicious way to round off any meal.
Cheesy Beef Stroganoff
1 pound sirloin tips or any beef steak cut into bite size pieces
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 ounce) condensed cream of mushroom soup, undiluted
1/2 cup milk
1 cup (8 ounces) sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded Monterey Jack cheese
Hot cooked noodles or rice
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 to low; stir in sour cream.
Cook 30 minutes longer (do not boil).
Add cheeses; heat for 5 minutes or until melted.
Serve over hot noodles or rice.
Makes 4 servings
Simply Southern Peach Cobbler
1 cup sugar
1 cup self-rising flour
3/4 cup water
1 teaspoon vanilla
1 stick butter or margarine
1 (28 ounce) can sliced peaches, drained and 1/2 cup chopped walnuts or pecans
Cinnamon and whipped topping or vanilla ice cream (optional)
Preheat oven to 400 degrees.
Mix sugar and flour in a bowl.
Gradually stir in water and vanilla to form a batter.
In a 2-quart baking dish, melt butter or margarine.
Pour batter over butter or margarine, but do not stir.
Evenly distribute peaches and chopped nuts over top and sprinkle with cinnamon, if desired.
Bake 35-40 minutes, or until crust is golden brown.
Can be served with a scoop of vanilla ice cream or whipped topping, if desired.
