Red and Green Holiday Beef Stroganoff
With the addition of some red peppers and peas,this recipe for Holiday Beef Stroganoff is perfect for your holiday table!
Ingredients
- 8 ounces fresh mushrooms sliced (2½ cups)
- 2 medium onions thinly sliced
- 1 garlic clove finely chopped
- 1 red bell pepper finely chopped
- ¼ cup butter
- Pepper to taste
- 1½ pounds beef sirloin steak sliced into 1” pieces
- 1½ cups beef broth divided
- 1 tablespoon LEA & PERRINS Worcestershire Sauce
- ¼ cup all-purpose flour
- 1 15- ounce can peas drained
- 4 ounces BREAKSTONE’S Sour Cream
- 1 package 8 ounces PHILADELPHIA Cream Cheese, softened
- 3 cups hot cooked egg noodles
Instructions
- In a 10-inch skillet over medium heat, cook mushrooms, onions, garlic and red bell pepper in butter, stirring occasionally, about 8 minutes or until onions and bell pepper are tender. Remove from the skillet and set aside.
- Pepper the beef. Heat the same skillet to medium-high heat and cook beef 8-10 minutes or until brown. Stir in 1 cup of the broth and Worcestershire sauce. Heat to boiling; reduce heat to low, cover and simmer 30 minutes.
- In a bowl, stir the remaining ½ cup broth into flour. Stir to combine until smooth. Add this to the beef mixture. Add onion mixture and peas; turn the heat up to high to boil and stir constantly. Boil and stir 1 minute.
- In a separate bowl, combine the sour cream and cream cheese until smooth. Add the cream cheese mixture to the pan and stir until completely incorporated. Heat until hot, but do not boil. Serve over noodles.
