Creamy Beef Stroganoff

• 1 1/2 lb. sirloin steak
• 2 Tbsp. vegetable oil
• 1 1/2 c. fresh mushrooms, sliced
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1/2 c. dry sherry
• 1/2 c. beef broth
• 1 Tbsp. grated lemon rind
• 1 tsp. dried whole chervil
• 1 tsp. dried whole parsley
• 1/2 tsp. salt
• freshly ground pepper
• 1 (3 oz.) pkg. cream cheese
• 1 c. sour cream
• hot cooked noodles or rice

1. Partially freeze steak; slice diagonally across grain into 1/4-inch strips.
2. Brown meat in hot oil in a large skillet; remove meat from skillet, reserving pan drippings.
3. Saute mushrooms, onion and garlic in reserved pan drippings until tender.
4. Return steak to skillet; add sherry and next 6 ingredients.
5. Cook over medium-low heat 10 to 12 minutes or until most of liquid evaporates.
6. Remove from heat; add cream cheese, stirring until cheese melts.
7. Stir in sour cream; return to heat.
8. Cook just until hot.
9. (Do not boil.) Serve stroganoff over noodles or rice.
10. Yield:
11. 4 to 6 servings.

sirloin steak, vegetable oil, fresh mushrooms, onion, clove garlic, sherry, beef broth, lemon rind, chervil, parsley, salt, freshly ground pepper, cream cheese, sour cream, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212939 (may not work)