Ingredients

The following ingredients have 4 Servings
  • 400 g beef or steak (thinly sliced)
  • 1 onion (thinly sliced)
  • 250 g button mushrooms (thinly sliced)
  • 2 tsp Worcestershire sauce
  • 1 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp brandy (optional)
  • 500 ml boiling water
  • 1 rich beef stock cube
  • 1 beef stock pot
  • 200 g Philadelphia Lightest
  • sea salt
  • freshly ground black pepper
  • fresh parsley (chopped to serve)
  • low calorie cooking spray

Instruction

  • Season the beef with a little sea salt and freshly ground black pepper, then set aside
  • Spray a large frying pan with low calorie cooking spray and place on a medium heat
  • Add the beef to the pan and quickly seal on all sides
  • Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze
  • Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some low calorie cooking spray
  • Sauté the onions and mushrooms until they start to brown
  • Add the Dijon mustard and the brandy and cook for a minute or two
  • Add the stockcube and stockpot to the boiling water and pour into the pan and reduce the liquid by half
  • Stir in the Philadelphia over a low heat, making sure there are no lumps of cheese remaining
  • Add the beef back into the pan, stir well and simmer for 5 - 10 minutes depending on how you prefer your beef. We like ours pink so it takes about 5 minutes
  • If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer
  • Sprinkle with some chopped parsley and serve