How to Make Beef Stroganoff With Cream Cheese
Beef Stroganoff with Cream Cheese
If you like beef stroganoff, but you want something different, then you came to a good place to look! You can substitute the sour cream for cream cheese. It will make the gravy thick and delicious. This should be a good hit for everyone who likes cream cheese!
Cook Time
Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: Serves about three to four people
Ingredients
- Stew Meat
- Cream Cheese
- Cornstarch
- Creole Spice
- Garlic (if you wish)
- Rice or pasta
- You'll want to cut up your stew meat in small pieces so they cook faster. Make sure you add water as it cooks in order to prevent the meat from drying out. You'll get a broth out of this, too.
- Let the meat cook for roughly an hour before you start adding the additional ingredients for the gravy. As the meat cooks, you can add Creole seasoning if you desire (this is my twist on my mom's recipe). Make sure you taste as you go.
- Add your cornstarch first and cook off that starchy flavor. There might be lumps and that's okay as long as you get rid of the starchy flavor.
- Throw in some cream cheese. You'll want to use the cream cheese found in a box and not in the tub (I use Philidelphia--kudos to mom on this idea).
- Mix it in well until it thickens. If it is too thick, add some water until the gravy is to your liking and vice versa.
- If you like to put this on rice, let the rice cook for 45 minutes as you cook your stew meat. The general ratio for this 2 cups of water to 1 cup of rice if you make this particular dish for three to four people. Be sure to bring the rice to a rolling boil. Cover the rice with a lid, but do be sure to allow some steam to escape; otherwise, everything will boil over. Same thing with the pasta if you choose this ingredient.
Beef Stroganoff with Cream Cheese
© 2012 Jennifer
