Blue Cheese Stroganoff Recipe

Blue Cheese Stroganoff Recipe photo by Taste of Home

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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. “You can use any kind of pasta you wish…even leftovers,” Doris notes.

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Blue Cheese Stroganoff Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

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 all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup 2% milk
Hot cooked egg noodles

Directions

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, 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.

Nutritional Facts 1 cup (prepared with reduced-sodium bouillon and reduced-fat cream cheese; calculated without noodles) equals 475 calories, 31 g fat (17 g saturated fat), 131 mg cholesterol, 890 mg sodium, 11 g carbohydrate, 2 g fiber, 36 g protein.

Originally published as Blue Cheese Stroganoff in Cooking for 2 Fall 2006, p31