Substitute cream cheese for the traditional sour cream with our Beef and Mushroom Stroganoff. You'll find the change makes Beef and Mushroom Stroganoff extra creamy.
What You Need
Original recipe yields 6 servings
1/2 lb. wide egg noodles, uncooked
2 Tbsp. oil, divided
1 lb. beef flank steak, thinly sliced
1 onion, thinly sliced
2 cups sliced fresh mushrooms
1 cup fat-free reduced-sodium beef broth
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. chopped fresh parsley
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Let's Make It
Cook noodles as directed on package, omitting salt.
Meanwhile, heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook and stir 2 to 3 min. or until lightly browned. Remove from skillet; cover to keep warm.
Add remaining oil and onions to skillet; cook and stir on medium heat 3 min. Add mushrooms; cook 5 min., stirring occasionally. Stir in broth. Bring to boil. Add cream cheese spread and mustard; simmer on medium-low heat 1 to 2 min., stirring constantly.
Return meat to skillet; cook and stir 3 to 5 min. or until heated through. Serve over noodles; sprinkle with parsley.
When serving adults, add 1/4 cup dry sherry or Marsala wine to cooked mushroom mixture along with the broth, if desired.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.