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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1 bacon strip, diced |
1/2 pound(s) boneless beef sirloin steak, cut into thin strips |
1/4 teaspoon(s) beef bouillon granules |
1/4 cup(s) hot water |
3/4 cup(s) frozen sugar snap peas |
4 ounce(s) cream cheese, softened |
1/3 cup(s) crumbled blue cheese |
1 tablespoon(s) all-purpose flour |
1/8 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
1/3 cup(s) 2% milk |
hot cooked egg noodles |
Directions:
1. • In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the same skillet, cook beef over medium heat until no longer pink. Combine bouillon and water; stir into skillet. Add peas. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until peas are tender.
2. • Meanwhile, in a small bowl, beat the cream cheese, blue cheese, flour, salt and pepper until smooth. Stir in milk. Gradually stir into beef mixture. Cook and stir for 2-3 minutes or until heated through. Serve over noodles; sprinkle with bacon.
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