Philly Beef Stroganoff

By teresafu

Ingredients

• 1 beef flank steak (1 lb)
• 1 tbsp margarine
• 1 small onion, chopped
• 1 lb.(450g) fresh mushroons, sliced
• 2 bay leaves
• 1 tsp fresh thyme chipped
• 1 can beef broth
• 1/2 cup (1/2 tub) Philadelphia cream cheese spread
• 1/4 cup fresh parsley, chopped
• 340 g hot cooked egg noodles

Preparation

Step 1

Cook steak in large skillet on high heat 2 mins on each side or until browned on both sides. Remove from skillet, set aside.

Add margarine and onions to skillet, cook on medium heat 5 mins, or until onions are crisp tender, stirring occasionally. Stir in mushrooms, bay leaves and thyme, cook 10 mins, add broth, bring to boil, simmer on low heat 3 mins or until slightly thickened. Add Philly 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 3-5 mins or until meat is done. Stir in parsley. Serve over noodles.