Creamy Beef Stroganoff

By Tamipri

Ingredients

• To make this meal even quicker, you can pre-cook the noodles, toss with a little olive oil, and store in the refrigerator. To reheat the noodles, put them in a resealable bag and place in a pan of hot
• 1 (1 1/2 lbs.) sirloin steak
• 2 Tb. vegetable oil
• 1 1/2 c. sliced fresh mushrooms
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1/2 c. dry sherry
• 1/2 c. beef broth
• 1 Tb. grated lemon zest
• 1 tsp. dried chervil leaves
• 1 tsp. dried parsley leaves
• 1 tsp. salt
• freshly ground black pepper
• 1 (3 oz.) pkg. cream cheese, cubed
• 1 (8 oz.) sour cream
• Hot cooked egg noodles
• additional freshly ground black pepper

Preparation

Step 1

Partially freeze steak; slice diagonally across grain into 1/4" strips. In a large skillet, brown meat in hot oil; remove meat, reserving pan drippngs in skillet. In reserved pan drippings, saute mushrooms, onion and garlic until tender.

Return meat to skillet; add sherry and next 6 ingredients. Cook over medium-low heat 10-12 minutes or until most of liquid evaporates. Remove from heat; add cream cheese, stirring until cheese melts. Cool.

TO STORE: Refrigerate meat mixture in a tightly covered container up to 2 days or freeze mixture in an airtight container up to 2 weeks.

TO SERVE: If frozen, thaw in refrigerator. In a large saucepan, cook over medium heat until simmering, stirring frequently. stir in sour cream; cook just until hot. (Do not boil.) Serve stroganoff over noodles. Sprinkle with additional ground pepper.