Cream Cheese Steak Stroganoff

Transform leftover steak into a hearty steak stroganoff using a cream cheese-based mushroom sauce served over farfalle pasta as a comforting weeknight dinner.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 628 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 teaspoon butter
• 1 tablespoon cornstarch
• 1 clove garlic, minced
• 2 teaspoons olive oil
• 2 tablespoons tomato paste
• freshly ground black pepper to taste
• 1 beef bouillon cube
• 1 (6 ounce) package sliced white mushrooms
• 1 (8 ounce) package farfalle (bow-tie) pasta
• 0.5 teaspoon dried parsley
• 0.33333334326744 cup white wine
• 0.5 teaspoon seasoned salt
• 0.25 teaspoon smoked paprika
• 0.25 cup milk, or as needed
• 0.25 cup French-fried onions
• 0.5 (8 ounce) package cream cheese, cubed
• 0.75 pound cooked steak, thinly sliced

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in farfalle and return to a boil. Cook farfalle uncovered, stirring occasionally, until tender 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 skillet over medium heat. Add mushrooms, onions, and garlic; cook and stir until mushrooms are tender, 5 to 10 minutes.

Step 3

Combine cream cheese, wine, tomato paste, lemon juice, cornstarch, bouillon cube, parsley, seasoned salt, and paprika together in a bowl; add steak. Add cream cheese mixture to mushroom mixture in skillet; cook and gently stir 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 farfalle and toss to coat. Season with black pepper.