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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Doris Heath of Franklin, North Carolina shared this out-of-the-ordinary Stroganoff, made with snap peas and a mild blue cheese sauce. âYou can use any kind of pasta you wishâ¦even leftovers,â Doris notes. Ingredients:
1 bacon strip, diced |
1/2 pound boneless beef sirloin steak, cut into thin strips |
1/4 teaspoon beef bouillon granules |
1/4 cup hot water |
3/4 cup frozen sugar snap peas |
4 ounces cream cheese, softened |
1/3 cup crumbled blue cheese |
1 tablespoon king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup 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. Yield: 2 servings.
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