Thursday, May 13, 2010

Speedy Weeknight Stroganoff Share Tags: entree When my four kids get home from school, the day goes from busy to whirlwind. Most nights, it's 5 p.m. before I know it, and I still haven't conjured a single thing for dinner. Yikes! But this delicious recipe is so easy to get on the table, and so tasty. Everyone loves it. Especially me. Because, after all, any sort of delicious dinner that I can prepare in 15 minutes is a dinner I adore. Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Servings: 4 2 tbsp. of butter
4 garlic cloves, crushed
1 1/2 cup(s) of mushrooms, sliced & washed
6 ounce(s) of PHILADELPHIA CREAM CHEESE
1 pound precooked beef tips with gravy
1 tsp. of prepared horseradish
1/4 cup(s) of milk
1 Salt & pepper to taste
1/2 cup(s) of parmesan cheese, shaved
1/4 cup(s) of fresh Italian parseley, chopped
4 cup(s) of pasta (wide egg noodles preferred)
Steps
Cook pasta according to package directions. Drain and set aside.
In a large skillet, saute butter, garlic, and mushrooms over medium-high heat, until softened.
Cut PHILADELPHIA CREAM CHEESE into cubes. Add to mixture in skillet, turn heat to medium, and stir gently until cream cheese is melted.
Add beef tips with gravy, horseradish and milk. Stir over medium heat until stroganoff mixture is creamy and well combined.
Serve sauce over cooked egg noodles. Sprinkle with shaved parmesan and Italian parsley before serving.