Ingredients
1 bacon strip, diced1/2 pound boneless beef sirloin steak, cut into thin strips1/4 teaspoon beef bouillon granules1/4 cup hot water3/4 cup frozen sugar snap peas4 ounces cream cheese, softened1/3 cup crumbled blue cheese1 tablespoon all-purpose flour1/8 teaspoon salt1/8 teaspoon pepper1/3 cup 2% milkHot cooked egg noodles
Preparation
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.
