Beef and Mushroom Stroganoff

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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
bay leaf
beef broth or milk to thin out cooking cream
noodles – you can use any kind you please. I used whole wheat linguine noodles.
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  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.
  2. 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.
  3. 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.

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  1. Lily Kwan says

    This recipe looks very tasty. Thanks for sharing!

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