Creamy PHILLY Beef Stroganoff

By KeyIngredient

Ingredients

• 1 beef flank steak (1 lb./450 g)
• 1 Tbsp. non-hydrogenated margarine
• 1 small onion, chopped
• 1 lb. (450 g) sliced fresh mushrooms
• 2 bay leaves
• 1 tsp. chopped fresh thyme
• 1 can (284 mL) 25%-less-sodium beef broth
• 1/2 cup (1/2 of 250-g tub) PHILADELPHIA Cream Cheese Spread
• 1/4 cup chopped fresh parsley
• 340 g hot cooked egg noodles

Details

Preparation time 10mins
Cooking time 60mins

Preparation

Step 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.
Ad 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.
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


Try tips:
Add 1clove minced garlic, 1tbsp dijion mustard, 1 tbsp sour cream, substitute fresh dill for the thyme, and lean ground beef and add 3 tbsp julienned dill pickles.