BEEF AND MUSHROOM STROGANOFF

Beef and Mushroom Stroganoff image

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.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g