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.