Spray a large frying pan with low calorie cooking spray and place on a medium heat
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