Creamy Steak Stroganoff with Cream Cheese

Name: Creamy Steak Stroganoff with Cream Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Russian, American
Ingredients: 1 cube Beef Bouillon; 1 dash Black Pepper; 1 tsp Butter; 1 tbsp Cornstarch; 4 oz Cream Cheese; 0.5 tsp Dried Parsley; 8 oz Farfalle Pasta; 0.25 cup Fried Onions; 0.75 lb Fully Cooked Beef Strips; 1 whole Garlic; 1 tbsp Lemon Juice; 0.25 cup Milk; 2 tsp Olive Oil; 0.5 tsp Seasoned Salt; 6 oz Sliced Mushrooms; 0.25 tsp Smoked Paprika; 2 tbsp Tomato Paste; 0.33 cup White Wine

Dinner 🍽️Lunch 🥪 Russian 🇷🇺American High-Protein 💪Sugar-Free Comfort-Food

Creamy Steak Stroganoff with Cream Cheese features tender slices of cooked steak folded into a velvety mushroom sauce enriched with cream cheese and brightened by a splash of white wine and lemon. The tangy, savory sauce clings to bow-tie pasta, offering a comforting balance of richness and gentle acidity. It’s a cozy weeknight dinner that makes smart use of leftover steak for an elevated yet relaxed meal.

Prep15 mins
Cook30 mins
Serves4
DifficultyMedium

1

Fill a large pot with lightly salted water and bring it to a rolling boil. Stir in the farfalle and return it to a boil. Cook the farfalle uncovered, stirring occasionally, until slightly firm, about 12 minutes. Drain and transfer to a serving bowl.
2

Heat the olive oil and butter together in a large skillet over medium heat. Add the mushrooms, onions, and garlic; cook and stir until the mushrooms are tender, 5 to 10 minutes.
3

Mix the cream cheese, wine, tomato paste, lemon juice, cornstarch, bouillon cube, parsley, seasoned salt, and paprika in a bowl; add the steak. Add the cream cheese mixture to the mushroom mixture in the skillet; cook and gently stir over low heat just until the sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach the desired consistency.
4

Pour the sauce over the farfalle and toss to coat. Season with black pepper.