Cream Cheese Steak Stroganoff


  • 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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