Cream Cheese Steak Stroganoff

I created this recipe as a way to use leftover filet mignon steak from a New Year's dinner. Hubby really liked it and said I needed to write it down so he could have it again sometime. I hope you will enjoy this great comfort food!

• 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
• ½ teaspoon dried parsley
• 2 tablespoons tomato paste
• ⅓ cup white wine
• ¼ cup milk, or as needed
• ½ teaspoon seasoned salt
• freshly ground black pepper to taste
• 1 beef bouillon cube
• ¼ teaspoon smoked paprika
• ¼ cup French-fried onions
• ½ (8 ounce) package cream cheese, cubed
• 1 (6 ounce) package sliced white mushrooms
• 1 (8 ounce) package farfalle (bow-tie) pasta
• ¾ pound cooked steak, thinly sliced

Recipe Instructions

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.