Cream Cheese Steak Stroganoff

by Oregon Snowbird All Recipes.com

(beef, pasta, mushrooms, cream cheese )

Yield: 4 servings
Prep Time:15 min
Cook Time: 30 min
Total Time: 45 min

Ingredients

1 8-oz pkg farfalle (bow-tie) pasta (or egg noodles)
2 tsp olive oil
1 tsp butter
¼ C French-fried onions (or chopped onions)
1 clove garlic, minced
½ 8-oz pkg cream cheese, cubed (or sour cream)
⅓ C white wine
2 Tbsp tomato paste
1 Tbsp lemon juice
1 Tbsp cornstarch
1 Tbsp beef flavoring (or boullion cube)
½ tsp dried parsley
½ tsp seasoned salt
¼ tsp smoked paprika
¾ lb cooked steak, thinnly sliced
¼ C milk, or, as needed
Freshly ground black pepper to taste

Instructions

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. Keep warm until serving time.
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.