Ingredients

• 1 , 8 ounce
• 2 teaspoons olive oil
• 1 teaspoon unsalted butter
• 1 , 6 ounce
• 0.25 cups French-fried onions
• 1 clove garlic , minced
• ½ , 8 ounce
• 0.33 cups white wine
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 beef bouillon cube
• 0.5 teaspoons dried parsley
• 0.5 teaspoons seasoned salt
• 0.25 teaspoons smoked paprika
• 12 ounces cooked steak , thinly sliced
• 0.25 cups milk , or as needed
• freshly ground black pepper to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Pour sauce over farfalle and toss to coat. Season with black pepper.

Nutrition per serving