cookingwithphilly.

ca
Nutriton informaton per serving recipe (391 g): 450 calories, 22 g total fat,
10 g saturated fat, 110 mg cholesterol, 770 mg sodium, 30 g carbohydrate,
4 g dietary fbre, 5 g sugars, 34 g protein, 15% DV vitamin A, 20% DV Vitamin C, 6%
DV calcium, 35% DV iron.
Prep tme: 10 min. Ready in: 50 min. Servings: 4
What you need!
1 beef fank steak (1 lb./450 g)
1 Tbsp. non-hydrogenated margarine
1 small onion, chopped
1 lb. (450 g) fresh mushrooms, sliced
2 bay leaves
1 tsp. fresh thyme, chopped
1 can (284 ml) 25% less sodium beef broth
cup ( of 250 g tub) Philadelphia Cream Cheese Spread
cup fresh parsley, chopped
340 g hot cooked egg noodles

Make it!
1 Cook steak in large skillet on high heat 2 min. on each side or untl browned on
both sides. Remove from skillet; set aside.
2 Add margarine and onions to skillet; cook on medium heat 5 min. or untl onions
are crisp-tender, strring occasionally. Str in mushrooms, bay leaves and thyme;
cook 10 min., strring occasionally. Add broth; bring to boil. Simmer on low heat
3 min. or untl slightly thickened. Add Philly cream cheese spread; cook untl
melted, strring frequently. Remove and discard bay leaves.
3 Cut steak across the grain into thin slices. Add to skillet; cook 3 to 5 min. or untl
meat is done. Str in parsley. Serve over noodles.
Creamy Philly Beef Strogano