Creamy Beef Stroganoff - recipe

Last week I wrote a post about my son cooking dinner and the reaction I got when I bragged about it. It's still a sore subject, but I have moved on. At the end of that post I promised to share the recipe last Friday.

Last week, weekend included, was the week from hell. Crazy busy doesn't even begin to describe how I was. Because of that, I'm not sure if I can make it through Christmas. So before I completely lose my mind, I want to share this recipe for beef stroganoff that I found on All Recipes. Not only is it good, but it is so easy to make. So easy, my 6 year old made. Except for cutting up the beef and the onions.


Ingredients

• 1 pound beef sirloin steak, cut into strips
• 1/2 cup chopped onions
• 1 tablespoon butter
• 1/2 pound sliced fresh mushrooms
• 1/4 teaspoon pepper
• 1 (10 ounce) tub PHILADELPHIA Original Cooking Creme*
• 1/3 cup fat-free reduced-sodium beef broth
• 2 cups hot cooked noodles
• 1 tablespoon chopped fresh parsley

*I used Italian Herb flavor Cooking Creme. The garlic flavor is good, too, but I would only use 1/2 of a tub mixed with 1/2 block of cream cheese. It is strong!


Directions

1. Boil noodles according to package directions.

2. Cook mean and onions in large nonstick skillet on medium heat 5 to 6 minutes, or until done. Remove from skillet; drain. Cover to keep warm.

3. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 minutes or until mushrooms are tender.

4. Add cooking creme; cook and stir 2 minutes. Return meat to skillet; stir in broth. Cook 5 minutes

5. Serve over noodles; sprinkle with parsley.

Serves 4

My Tips

I buy a package of pre-cut skillet steaks, roughly 1/2 pound. I cut each strip in half. This saves on time.

I also buy a package of pre-sliced and washed mushrooms. Again, a time saver!

If you decide to make this, I'd love to hear what you think of this meal!

hosted by Amy from Keeping up with the Schultz Family