Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Ingredients
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in farfalle and return to a boil. Cook farfalle uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl.
Heat olive oil and butter together in a large skillet over medium heat. Add mushrooms, onions, and garlic; cook and stir until mushrooms are tender, 5 to 10 minutes.
Combine cream cheese, wine, tomato paste, lemon juice, cornstarch, bouillon cube, parsley, seasoned salt, and paprika together in a bowl; add steak. Add cream cheese mixture to mushroom mixture in skillet; cook and gently stir over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.
Pour sauce over farfalle and toss to coat. Season with black pepper.
Cook's Note:
A chopped half onion can substitute for the French-fried onions. Sour cream can substitute for cream cheese.
Nutrition Facts (per serving)
| 628 | Calories |
| 33g | Fat |
| 55g | Carbs |
| 26g | Protein |
