Beef Stroganoff

Growing up, I loved the taste of Hamburger Helpers beef stroganoff. It was a treat whenever my siblings and I would get it. This was my first time making it from scratch and let me tell you, it's delicious! 

INGREDIENTS:

- 2 pounds thinly sliced steak 

- 2 cups sliced mushrooms 

- 1 large onion finely chopped 

- 3 cups beef stock 

- 3 cloves garlic crushed 

- 2 tablespoons butter

- 1 tablespoon Worcestershire 

- 2 tablespoon cornstarch (dissolved in 1/4 water)

- 1 cup low fat cream cheese 

- 4 tablespoons heavy cream

- 1/2 teaspoon black pepper

- 1 teaspoon dry dill

- 1 bay leaf 

- 2 tablespoons fresh chopped parsley (I love a lot so I put even more, but not everyone loves the fresh taste of parsley)

- Salt (to your liking)

- 14 ounce fusilli pasta 

INSTRUCTIONS:

1. Melt butter in a large pan. Cook onion until brown, then add mushrooms and cook for about 5 minutes.

2. Add beef, dry dill, garlic, bay leaf, black pepper, and Worcestershire sauce, cover and cook 15-20 minutes or until meat is tender.

3. Pour in beef stock and let come to a boil 

4. In a small bowl whisk together the cream cheese and heavy cream. Mix thoroughly to avoid clumps. 

5. Turn down to simmer and let flavors absorb.

6. In a separate cup dissolve the cornstarch with 1/4 water. Gradually add that to the pan, stirring to make sure no clumps form.

7. Simmer for 4-5 minutes or until the sauce has thickened.

8. Cook pasta with salt water per instructions.

9. Add pasta to the beef stroganoff and garnish with fresh parsley.