Skillet Beef Paprikash

1 tablespoon butter or margarine, optional
1 pound lean ground beef chuck
1 cup fresh or frozen chopped onion
1/2 pound julienned bell peppers, red, green, yellow mixed (fresh or frozen)
1 large garlic clove, minced
3 tablespoons paprika
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried thyme, crumbled
1 (14 1/2-ounce) can chicken broth
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10½ ounce) can beef consommé
1/4 pound medium egg noodles (4 cups)
1 (9-ounce) package frozen cut asparagus (do not thaw but do separate into individual pieces)
4 ounces light cream cheese, cut into small pieces

Melt butter in a large skillet over moderate heat.
Add beef and cook, breaking up large clumps, until no longer pink.
Drain off the grease.
Add onion, peppers, garlic, paprika, marjoram and thyme; cook uncovered, stirring often, until mixture is quite dry, 5 to 8 minutes.
Mix chicken broth with flour, salt and pepper.
Add to skillet along with beef consommé 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 on top, cover and cook until noodles are tender, about 5 minutes.
Remove from heat, add cream cheese and stir until melted.
Season with salt and pepper, and serve.

6 servings