Cream Cheese Steak Stroganoff

Cream Cheese Steak Stroganoff

Oregon Snowbird

"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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Ingredients

45 m servings 628 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • A chopped half onion can substitute for the French-fried onions. Sour cream can substitute for cream cheese.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

It was a great recipe but I have to admit I made some changes. I added a can of condensed cream of mushroom soup and 2 sm cans of mushrooms. I added a Tbs of Worcestershire sauce and 2 beef boui...

Most helpful critical review

It was on the tart/sour side, not sure if I would use the lemon juice again.

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Least positive
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It was a great recipe but I have to admit I made some changes. I added a can of condensed cream of mushroom soup and 2 sm cans of mushrooms. I added a Tbs of Worcestershire sauce and 2 beef boui...

Wonderful! I did make changes to suit food in my fridge: Sliced an elk steak left from a previous dinner in place of sirloin, used grape tomatoes sliced in half in place of tomato paste, did not...

I've made this a few times now though I've altered it a bit and omited the white wine and the seasoned salt, doubled the recipe. Added a bit more tomato paste and put it over egg noodles. Tonig...

It was on the tart/sour side, not sure if I would use the lemon juice again.

Very tasty!! I may add some spinach next time and mix up a few ingredients but over all a great way to use some leftover London Broil!

Very good even though I forgot the paprika!

I had high hopes for this recipe as I really like all of its ingredients on their own ; however it was much too rich for my taste. Also, there is something about mixing milk and wine that just...

My kid has gotten into the picky eater phase and he liked this, he even ate the mushrooms and he's been against them lately. We used ground pork instead of steak because I needed to use it up b...

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