Bleu Cheese Stroganoff

I LOVE mushrooms. Nick, on the other hand, does not. I've been looking for a beef stroganoff recipe that doesn't call for mushrooms or mushroom soup. This one is delicious! Even if you're not a bleu cheese fan, give it a try! Recipe courtesy of Taste of Home.

1/2 - 1 pound boneless beef sirloin steak, cut into thin strips
1/4 tsp. beef bouillon granules
1/4 cup hot water
3/4 cup fresh or frozen sugar snap peas
4 ounces cream cheese, softened
1/3 cup crumbled bleu cheese
1 Tbsp. all-purpose flour
1/8 tsp. salt
1/8 tsp. pepper
1/3 cup 2% milk
Hot cooked egg noodles
Bacon crumbles (for topping, if desired)

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.

Meanwhile, in a small bowl, beat the cream cheese, bleu 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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