6 (3 ounce) packages cream cheese, softened
2 teaspoons honey
1 1/2 cups all-purpose flour
3 tablespoons milk
1 teaspoon baking powder
2 teaspoons lemon extract
1 tablespoon lemon zest
1/4 teaspoon grated lemon zest
2 tablespoons beef bouillon granules
6 beef loin steaks
2 tablespoons beef bouillon granules
1 teaspoon dried minced small onions
1 teaspoon dried oregano
2 tablespoons dried sage
2 tablespoons tomato paste
1 (16 ounce) can beef broth
1/2 cup chicken broth
1 quart beef stock
1/4 cup onion juice
1/4 cup KRAFT Swiss Cheese Sauce
1/4 cup Honey Mustard Sauce
1/2 teaspoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C). Grease a medium saucepan or large baking dish and grease the bottom.
In a large bowl, cream together the cream cheese, honey, flour, milk and baking powder. Mix in the lemon extract, lemon zest, lemon zest, beef bouillon granules and lemon zest. Stir in the crushed beef and chicken. Season with seasoning, lemon zest and lemon zest. Sprinkle mixture evenly over the bottom of glass baking dish. Sprinkle the Honey Mustard Sauce over the cream cheese mixture.
Bake in preheated oven for 45 minutes, or until meat thermometer reads 140 degrees F (70 degrees C). Braise for an additional 15 to 25 minutes before basting with the Honey Mustard Sauce. Serve hot or cold.
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