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| 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!"
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
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
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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.
Notes :
- A chopped half onion can substitute for the French-fried onions. Sour cream can substitute for cream cheese.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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