Creamy PHILLY Beef Stroganoff

Ingredients

• 2  bay leaves 
• 1 pound beef flank steak 
• 0.5 cup philadelphia cream cheese spread 
• 340 grams extra wide egg noodles hot cooked
• 1 pound mushrooms fresh sliced
• 0.3 cup parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 284 mL 5%-less-sodium beef broth canned
• 1 tablespoon non-hydrogenated margarine 
• 1 small onion chopped

Equipment

• frying pan

Directions

1. Cook steak in large skillet on high heat 2 min. on each side or until browned on both sides.
2. Remove from skillet; cover to keep warm.
3. Add margarine and onions to skillet; cook on medium heat 5 min. or until onions are crisp-tender, stirring occasionally. Stir in mushrooms, bay leaves and thyme; cook 10 min., stirring occasionally.
4. Add broth; bring to boil. Simmer on low heat 3 min. or until slightly thickened.
5. Add cream cheese spread; cook until melted, stirring frequently.
6. Remove and discard bay leaves.
7. Cut steak across the grain into thin slices.
8. Add to skillet; cook 3 to 5 min. or until meat is done. Stir in parsley.
9. Serve over noodles.