1 (8 ounce) package cream cheese, softened
2 medium garlic cloves, peeled
1 onion, chopped
1 (8 ounce) package heavy cream
1 1/2 tablespoons Korean dry white wine
1 tablespoon Worcestershire sauce
2 teaspoons black pepper
2 tablespoons prepared horseradish
2 teaspoons ground dark brown sugar for sauce
2 teaspoons dried Korean bay leaf
2 teaspoons cornstarch
1 teaspoon salt
1 (6 ounce) can minced garlic, drained
1 cup dry white wine
2 tablespoons steak sauce
Heat oil in a skillet over a medium heat. Saute garlic in the hot oil until tender. Add the onion and saute 1 minute. Add the cream cheese to the onion and cook until warmed through, 2 minutes.
Uncover meat and remove tough. Preheat oven to 325 degrees F (165 degrees C).
Spoon 1/2 the cream cheese, finely minced, in the center of a pie. Fold in the meat and top with the reserved sour cream. Spread a layer of the basting cream over the top layer of the pie.
Bake in a preheated oven for 30 minutes. Cool for at least 30 minutes before serving.