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Creamy PHILLY Beef Stroganoff

By: Philadelphia  
"Update your family's beef stroganoff with lean flank steak, fresh herbs and a creamy, cheesy sauce."

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Prep Time:
10 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 596 | Total Fat: 26.4g | Cholesterol: 128mg

 

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