"This classic dish comes together with beef sirloin steak, mushrooms and scrumptious PHILADELPHIA Original Cooking Creme." — PHILADELPHIA Cooking Creme
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beef sirloin steak, cut into strips
sliced fresh mushrooms
1 (10 ounce) tub
PHILADELPHIA Original Cooking Creme
fat-free reduced-sodium beef broth
hot cooked noodles
chopped fresh parsley
I made this with the following modifications:
1. I seasoned the meat with pepper, salt and red wine, browned it, added the onions and some garlic, added beef broth here, and then let it cook on low for about 45 min or until very tender.
2. I used 1/2 baby bella mushrooms and 1/2 white mushrooms.
3. I cooked my egg noodles with some beef broth added to the water.
It turned out great!
The flavor of this recipe was very good, but the beef came out really tough.
We loved it. The only thing I did different is use the Roasted Garlic cooking Creme instead of Original and stirred the noodles right in the pan at the end both of which I would highly recommend.
I made this as written. It was very easy/quick and very good. Excellent for a weeknight meal. I would make it again.
For those whose meat was tough: cook your steak to rare-medium rare. The longer your cook the meat, the tougher it will become.
This is easy and quick to make! I use Garlic and Herb Philadelpia cooking creme cheese and it's perfect!!!! I couldn't think of a thing to change =)
Delicious! I boiled the noodles in beef broth then added the cooked noodles to the skillet at the end. My husband and I enjoyed it very much.
This was better than I thought it might be. After adding the Cooking Cream, I thought it would come out with too much of a cream cheese taste but it was nice. I omitted the onions, because I don't like them, used canned mushrooms, and used more noodles and beef broth than the recipe called for. Over all a very good dish and I will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/4 of a recipe
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