Cream Cheese Steak Stroganoff recipe
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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 1 beef 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
Nutrition Info
- 628 caloriescarbohydrate: 54.7 gcholesterol: 72.6 mgfat: 32.9 gfiber: 2.9 gprotein: 25.6 gsaturatedFat: 13.7 gservingSize: -sodium: 598.6 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Cream Cheese Steak Stroganoff
Directions
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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.
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.
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.
Pour sauce over pasta and toss to coat. Season with black pepper.