Creamy Philly Beef Stroganoff Recipes

ULTIMATE CREAMY BEEF STROGANOFF

Steps:

• Mix cream cheese spread, milk and garlic powder until blended.
• Cook meat and onions in large nonstick skillet on medium heat 5 to 6 min. or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 min. or until mushrooms are tender.
• Add cream cheese mixture; cook and stir 2 min. Return meat mixture to skillet; stir in broth. Cook 5 min. Remove from heat; let stand 5 min. Serve over noodles; sprinkle with parsley.

ULTIMATE CREAMY BEEF STROGANOFF

Steps:

• COOK meat and onions in large nonstick skillet on medium heat 5 to 6 minute or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 minute or until mushrooms are tender.
• ADD cooking creme; cook and stir 2 minute Return meat mixture to skillet; stir in broth. Cook 5 minute Remove from heat; let stand 5 minute.
• SERVE over noodles; sprinkle with parsley.
• Substitute: Prepare as directed substituting 1 lb. boneless skinless chicken breasts for steak.
• Nutrition Information Per 1-1/4 Cup Serving: 400 calories, 19g total fat, 10g saturated fat, 125mg cholesterol, 630mg sodium, 28g carbohydrate, 2g dietary fiber, 5g sugars, 30g protein, 15%DV vitamin A, 4%DV vitamin C, 10%DV calcium, 20%DV iron.

THICK & CREAMY BEEF STROGANOFF

Steps:

• Heat butter in large skillet.
• Add stew meat, cook on med heat until browned stirring often.
• Take meat out of skillet and set aside.
• Add onion and saute in the butter until almost clear.
• Add mushrooms, and cook until onion is clear.
• Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
• Stir constantly until soup turns to liquid.
• Decrease heat to Low, cover and simmer.
• This can simmer for 10 min to 4 hrs depending on taste.
• You can add flour to thicken it or milk to thin it out as needed.
• When almost finished at half of the tub of sour cream.
• Serve over cooked egg noodles with the remainder of the sour cream as a topping.

CREAMY PHILLY BEEF STROGANOFF

Steps:

• 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.

CREAMY PHILLY BEEF STROGANOFF

Steps:

• 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.

CREAMY BEEF STROGANOFF

Steps:

• In a large saute pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and saute until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper.
• Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, and add to mushrooms. Once all the meat is seared, deglaze saute pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to saute pan. Cook until just heated through, about 5 minutes. Add creme fraiche.
• Heat remaining 1 tablespoon butter in a medium saute pan over medium-high heat. Add tomatoes, and saute until heated through, about 2 minutes.
• Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs.