Recipe by DesperateHousewife
I adore this Beef Stroganoff. Most recipes I see use sour cream and/or a can of soup - neither of which I'm a big fan of. For a long time I just didn't make Beef Stroganoff because I craved something a little more rich and decadent. This took the prize. Adapted from a recipe I found in a Montessori School cookbook.
Top Review by Marla Swoffer
Excellent! At the last minute I realized I was out of sour cream, so I went looking for a recipe using cream cheese, and this did not disappoint. I used a little less and may even try only 4 oz next time because it was plenty rich. I'll also cut back on the milk to keep a thicker consistency. My husband kept raving about the flavor of the sauce, so this is definitely a keeper. Canned mushrooms (drained) worked great but I'll fresh when I have them.
- 1 lb round steaks or 1 lb top sirloin steak
- 3 tablespoons butter
- 1⁄2 cup chopped onion
- 4 ounces canned mushrooms
- 1⁄2 teaspoon salt
- 1 -2 teaspoon Dijon mustard
- 1⁄4 teaspoon ground pepper
- 8 ounces cream cheese, softened and cubed
- 1⁄2 cup milk
- prepared yolk-free wide egg noodles
- snipped parsley
Directions See How It's Made
- Slice round steak or top sirloin into thin, satay-like slices against the grain of the meat.
- In a large dutch oven or frying pan, brown the sliced meat in the 3 T of butter.
- Add onion, mushrooms, salt, dijon mustard and ground pepper; cook 5 minutes or until onions are tender.
- Reduce heat to low and add cream cheese and milk; stir over low heat until smooth, adding more milk if necessary to reach desired consistency.
- Serve over noodles tossed with snipped parsley.