Creamy Beef Stroganoff

1 sirloin steak (1 1/2 pounds)
2 T. vegetable oil
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup dry sherry
1/2 cup beef broth
1 T. grated lemon zest
1 t. dried chervil leaves
1 t. dried parsley flakes
1/2 t. salt
Freshly ground pepper
1 pkg. cream cheese, cubed (3 oz)
1 container (8 oz) sour cream
Hot cooked noodles
Additional freshly ground pepper

Partially freeze steak; slice diagonally across grain into 1/4″ strips. In a large skillet, brown meat in hot oil; remove meat, reserving pan drippings in skillet. In reserved pan drippings, sauté mushrooms, onion and garlic until tender. Return meat to skillet; add sherry and next 6 ingredients. Cook over medium low heat 10 to 12 minutes or until most of liquid evaporates. Remove from heat; add cream cheese, stirring until cheese melts. Cool. To store: Refrigerate meat mixture in a tightly covered container up to 2 days or freeze mixture in an airtight container up to 2 weeks. To serve: If frozen, thaw in refrigerator. In a large pan, cook over medium heat until simmering, stirring frequently. Stir in sour cream; cook just until hot. Do not boil. Serve stroganoff over noodles. Sprinkle with additional ground pepper. Serves 4 to 6