Shelly's Recipe

SKILLET BEEF PAPRIKASH

Category: Beef

1 tbsp butter (optional)
1 lbs lean ground beef
1 cup fresh or frozen chopped onion
1 large bell pepper, julienned (red, green, yellow mixed, fresh or frozen)
1 large garlic clove, minced
3 tbsp paprika
1 tsp dried marjoram, crumbled
1/2 tsp dried thyme, crumbled
1 (14 1/2 oz) can chicken broth
1 tbsp flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 (10 1/2 oz) can beef consomme (not beef broth)
1/2 lbs medium egg noodles
1 9 oz pkg frozen cut asparagus (do not thaw but separate into individual pieces)
4 oz light cream cheese, cut into small pieces

Melt butter in a large, heavy skillet over moderate heat. Add beef and cook, breaking up large clumps, until no longer pink. Drain. Add onion, peppers, garlic, paprika, marjoram and thyme; cook uncovered, stirring often, until mixture is quite dry, 5-8 minutes.

Mix chicken broth with flour, salt and pepper. Add to skillet along with beef consomme and bring to boiling. Add noodles; stir well and return to boil. Adjust heat so liquid bubbles gently but constantly, cover and cook 5 minutes. Stir well, lay asparagus pieces on top, cover and cook until noodles are tender, about 5 minutes. Remove from heat, add cream cheese and stir until melted. Season to taste with salt and pepper, and serve.