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 calories
carbohydrate: 54.7 g
cholesterol: 72.6 mg
fat: 32.9 g
fiber: 2.9 g
protein: 25.6 g
saturatedFat: 13.7 g
servingSize: -
sodium: 598.6 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  4. Pour sauce over pasta and toss to coat. Season with black pepper.

Recipe Yield

4 servings

Recipe Note

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!

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