creamy philly beef stroganoff
Recipes
Beef
Creamy PHILLY Beef Stroganoff
A rich and creamy twist on classic stroganoff using PHILADELPHIA cream cheese. Tender beef and mushrooms in a velvety sauce, served over egg noodles or rice.
Ingredients
- 1 (1 pound) beef flank steak
- 1 tablespoon non-hydrogenated margarine
- 1 small onion, chopped
- 1 pound sliced fresh mushrooms
- 2 bay leaves
- 1 teaspoon chopped fresh thyme 1 (284 ml) can 25%-less-sodium beef broth
- 1/2 cup philadelphia cream cheese spread
- 1/4 cup chopped fresh parsley 340 grams hot cooked egg noodles
Directions
- Cook steak in large skillet on high heat 2 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
- Add margarine and onions to skillet; cook on medium heat 5 min. or until onions are crisp-tender, stirring occasionally. Stir in mushrooms, bay leaves and thyme; cook 10 min., stirring occasionally. Add broth; bring to boil. Simmer on low heat 3 min. or until slightly thickened. Add cream cheese spread; cook until melted, stirring frequently. Remove and discard bay leaves.
- Cut steak across the grain into thin slices. Add to skillet; cook 3 to 5 min. or until meat is done. Stir in parsley. Serve over noodles.
