Cream Cheese Steak Stroganoff

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

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.

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

Categories

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