Creamy Beef Stroganoff

1. 1

   Season steaks with pepper.

2. 2

   Melt 4 oz.

3. 3

   (115 g) margarine (or 1 tsp.

4. 4

   [5 mL] margarine for trial recipe) in rondeau on high heat.

5. 5

   Add steaks; cook 2 min.

6. 6

   on each side or until browned on both sides.

7. 7

   Remove from pan.

8. 8

   Add remaining margarine, onions and garlic to rondeau; cook on medium heat 10 min.

9. 9

   or until onions are crisp-tender, stirring occasionally.

10. 10

    Stir in mushrooms, bay leaves and thyme; cook 20 min.

11. 11

    or until mushrooms are tender, stirring occasionally.

12. 12

    Mix flour and broth until well blended; stir into mushroom mixture.

13. 13

    Bring to boil; simmer on low heat 5 min.

14. 14

    or until slightly thickened.

15. 15

    Add cream cheese product; cook until cream cheese is completely melted and mixture is well blended, stirring frequenly.

16. 16

    Remove and discard bay leaves.

17. 17

    Cut steaks across the grain into thin slices.

18. 18

    Return to pan; cook until meat is done, stirring frequently.

19. 19

    Stir in parsley.

20. 20

    For each serving: Spoon 1-1/8 cups (280 mL) meat mixture over 3/4 cup (175 mL) noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.