Cream Cheese Steak Stroganoff - cooking recipe

Ingredients
    1 (8 ounce) package farfalle (bow-tie) pasta
    2 teaspoons olive oil
    1 teaspoon butter
    1 (6 ounce) package sliced white mushrooms
    1/4 cup French-fried onions
    1 clove garlic, minced
    1/2 (8 ounce) package cream cheese, cubed
    1/3 cup white wine
    2 tablespoons tomato paste
    1 tablespoon lemon juice
    1 tablespoon cornstarch
    1 beef bouillon cube
    1/2 teaspoon dried parsley
    1/2 teaspoon seasoned salt
    1/4 teaspoon smoked paprika
    3/4 pound cooked steak, thinly sliced
    1/4 cup milk, or as needed
    freshly ground black pepper to taste
Preparation
    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.

Leave a comment