Blue Cheese Stroganoff Recipe

Blue Cheese Stroganoff Recipe
Blue Cheese Stroganoff Recipe photo by Taste of Home
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Blue Cheese Stroganoff Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 Jones Dairy Farm Dry-Aged 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.
Originally published as Blue Cheese Stroganoff in Cooking for 2 Fall 2006, p31

Nutritional Facts

1 cup: 475 calories, 31g fat (17g saturated fat), 131mg cholesterol, 890mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 36g protein.

  • 1 Jones Dairy Farm Dry-Aged 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
  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.
Originally published as Blue Cheese Stroganoff in Cooking for 2 Fall 2006, p31

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