Creamy PHILLY Beef Stroganoff |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Update your family's beef stroganoff with lean flank steak, fresh herbs and a creamy, cheesy sauce. 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:
1. 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.
2. 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.
3. 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.
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