Cream Cheese Steak Stroganoff

Ingredients

1 (8 ounce) package farfalle (bow-tie) pasta

2 teaspoons olive oil

1 teaspoon butter

1 (6 ounce) package sliced white mushrooms

¼ cup French-fried onions

1 clove garlic, minced

½ (8 ounce) package cream cheese, cubed

⅓ cup white wine

2 tablespoons tomato paste

1 tablespoon lemon juice

1 tablespoon cornstarch

1beef bouillon cube

½ teaspoon dried parsley

½ teaspoon seasoned salt

¼ teaspoon smoked paprika

¾ pound cooked steak, thinly sliced

¼ cup milk, or as needed

freshly ground black pepper to taste

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl.

Step 2

Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes.

Step 3

Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.

Step 4

Pour sauce over pasta and toss to coat. Season with black pepper.

Cook's Note:

A chopped half onion can substitute for the French-fried onions. Sour cream can substitute for cream cheese.

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