Beef & Mushroom Stroganoff
Need some inspiration for dinner? I made this the other night and it was amazing! This is super easy to make and took all of maybe 20 minutes!
1 lb of beef flank steak
1 small onion
1 lb of fresh mushrooms – I prefer baby portabella’s but plain ole’ white mushrooms work too
1 Container of Philadelphia cooking cream – any flavor but the southwest works. I used the savory garlic
Garlic – optional
beef broth or milk to thin out cooking cream
noodles – you can use any kind you please. I used whole wheat linguine noodles.
- 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.
- Add margarine or olive oil 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 cream cheese spread and some broth or milk; cook until melted, stirring frequently. Add broth as needed to get your desired consistency. 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 of choice.