Asparagus Beef Stroganoff Recipe

5 4
Asparagus Beef Stroganoff Recipe
Asparagus Beef Stroganoff Recipe photo by Taste of Home
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Asparagus Beef Stroganoff Recipe

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5 4
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Becky Upchurch of Waco, Texas prepares this tasty all-in-one dish for the presentation and flavor it offers. "It's a great way to incorporate vegetables into a meal," she writes.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 65 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 65 min.

Ingredients

  • 1 pound boneless beef round steak, cut into 3-inch strips
  • 1 medium onion, chopped
  • 2 to 3 tablespoons butter
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 1 package (8 ounces) cream cheese, cubed
  • 2/3 cup milk
  • 1-1/2 pounds fresh asparagus spears, trimmed
  • Hot cooked noodles
  • Paprika

Directions

In a large skillet, cook beef and onion over medium heat in butter until meat is no longer pink; drain. Add the mushrooms, salt, pepper and mustard. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add cream cheese and milk; cook and stir until cream cheese is melted.
In another skillet, bring 1 cup water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
On a serving platter, arrange asparagus over noodles; top with beef mixture. Sprinkle with paprika. Yield: 5 servings.
Originally published as Asparagus Beef Stroganoff in Quick Cooking November/December 2001, p62

  • 1 pound boneless beef round steak, cut into 3-inch strips
  • 1 medium onion, chopped
  • 2 to 3 tablespoons butter
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 1 package (8 ounces) cream cheese, cubed
  • 2/3 cup milk
  • 1-1/2 pounds fresh asparagus spears, trimmed
  • Hot cooked noodles
  • Paprika
  1. In a large skillet, cook beef and onion over medium heat in butter until meat is no longer pink; drain. Add the mushrooms, salt, pepper and mustard. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add cream cheese and milk; cook and stir until cream cheese is melted.
  2. In another skillet, bring 1 cup water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
  3. On a serving platter, arrange asparagus over noodles; top with beef mixture. Sprinkle with paprika. Yield: 5 servings.
Originally published as Asparagus Beef Stroganoff in Quick Cooking November/December 2001, p62

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