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Creamy PHILLY Beef Stroganoff - Printable Version

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Creamy PHILLY Beef Stroganoff - Yssi - 05-20-2012 02:13 AM

1 (1 pound) beef flank steak
1 tablespoon non-hydrogenated margarine
1 small onion, chopped
1 pound sliced fresh mushrooms
2 bay leaves
1 teaspoon chopped fresh thyme
1 (284 mL) can 25%-less-sodium beef broth
1/2 cup PHILADELPHIA Cream Cheese Spread
1/4 cup chopped fresh parsley
340 grams hot cooked egg 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 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.[/hide]