Name: Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by DesperateHousewife

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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.

Ready In:: 30mins
Serves:
Units:

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ingredients

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

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.

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RECIPE MADE WITH LOVE BY

@DesperateHousewife

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@DesperateHousewife

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"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."

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review by Hippie2MARS

1/10/2012

I thought I'd try this instead of my tried and true recipe, thinking it would produce a superior creaminess. Unfortunately, we found this recipe quite bland, and couldn't even finish it. It's a great idea, but I think it needs some tinkering with the spices.

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review by Marla Swoffer

4/21/2009

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.

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review by ricefrances

2/1/2006

Delicious!! Very easy to make. I would highly recommend this receipe. I have given it out to many!!

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photo by Summerwine

4/23/2005

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review by Summerwine

4/23/2005

Oh yes, I agree with your description. This was absolutely delicious! I used fresh sliced mushrooms and I did add a bit more mustard than was stated to get the extra kick in the sauce. I will surely make this again! Thank you for sharing. :)

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