Another recipe from Kraft Foods conquered! I had never tried the new cooking crèmes by Philadelphia before and I thought I’d give them a whirl. Now I can’t wait to try the other flavors.
I found this recipe in an advertisement in the Food & Family Magazine. Of course, I made a few minor changes but nothing too severe.
Easy Beef Stroganoff
What You’ll Need:
1 lb. ground beef
½ cup onions, chopped
1 tbsp. butter
1 jar sliced mushrooms, drained
½ tsp. pepper
1 tub of Philadelphia Original Cooking Creme (8 oz. cream cheese, softened and ½ cup evaporated milk blended together well can be used as a substitute)
1 cup of beef broth (I use bouillon cubes and water.)
2 cups hot cooked egg noodles
1 tbsp parsley
1.) Cook meat and onions in skillet on medium heat approx. 5-6 minutes or until meat is brown and onions are tender. Drain.
2.) Add butter to unwashed skillet. Melt.
Add mushrooms and pepper. Cook about 5-6 minutes.
3.) Add cooking crème. Blend well, stirring slowly for about 2 minutes.
Return meat to mixture. Stir in broth. Cook 5 minutes.
4.) Add parsley andstir. Cook 2 minutes.
Add noodles and stir.
Remove from heat. Sprinkle parsley over each serving.
