1/2 cup margarine
2 cups buttermilk
1 cup white sugar
1 cup dry milk powder
2 (8 ounce) cans beef broth
1 (14.75 ounce) can stewed tomatoes
2 (8 ounce) cans beef broth
1 (4.5 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
Make lemon curd: Melt margarine in a large saucepan over low heat. Bring to a boil, stirring constantly, so that the sugar dissolves. Stir in milk, stirring together until smooth. Reduce heat to medium, and simmer for 5 minutes. Stir in rice vinegar, water, tomatoes and beef broth. Return to a boil, stirring constantly, and cook for 5 minutes.
Strain meat juices into a glass or plastic bowl.
Mix cream cheese into lemon curd. Pour off garnished marinade. Serve chilled or in an ice cream scoop; drizzle over chilled beef stroganelles.