Stroganoff steaks

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1. Fry the onion in the butter in a large frying pan until soft. Stir in the garlic and mushrooms and fry over high heat until browned. Add the paprika, fry for 30 seconds, then tip into a bowl. Heat the vegetable oil in the same pan, and cook the steaks for 2-3 minutes each side; keep warm. Return mushrooms to pan, pour in the beef stock and bubble fiercely to reduce by two-thirds.
2. Take off the heat and stir in a the soured cream, parsley and salt and pepper. Serve with tagliatelle.

Latest comments and suggestions

• Lilias' Food

  21 November 2007

  Lilias' Food rated and commented on this recipe

  

  Made this for the first time last night for myself and hubby - an absolute hit! It's really easy to make. Tweaked it slightly as I cut the steak into strips and used smoked paprika. I've already been asked to make it again this week!

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• sandra

  06 December 2007

  sandra rated and commented on this recipe

  

  so easy and the smoke paprika is so much nicer, Try it with chicken or roast veg instead of beef

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• Pewtersfood

  16 February 2008

  Pewtersfood rated and commented on this recipe

  

  Whatever happens don't use smoked paprika unless a confirmed fan ! Just followed the instructions - it was a great treat midweek

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• whambam4

  23 February 2008

  whambam4 commented on this recipe

  I tried this for the first time tonight. It was really easy to do, but I wasn't sure how much Paprika to put in so used 2 dessert spoonfuls. I used fillet steak which I cooked separately, and also added a dessert spoonful of white wine vinegar which worked wonderfully. I will definitely be making this again. Yum yum!!

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• whambam4

  23 February 2008

  whambam4 rated this recipe

  

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• alizon

  08 March 2008

  alizon rated and commented on this recipe

  

  Excellent recipe we loved it. I also did steak in strips but substituted the stock for white wine. definately make again

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• Barbinabox

  16 April 2008

  Barbinabox rated and commented on this recipe

  

  Lovely treat! Great, simple recipe. Will definitely do this one again.

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• Strider

  01 May 2008

  Strider commented on this recipe

  Was very quick to make and tasted lovely. Would definitely do steak in strips next time though. And I used a large heaped tspn of paprika.

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• Dana

  30 May 2008

  Dana rated and commented on this recipe

  

  Amazing! I used red wine instead of stock and it turned out great! I'll definitely make this one again.

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• Lauren

  03 October 2008

  Lauren rated and commented on this recipe

  

  Just made this for the 3rd time, the father in law loved it, definately a favourite

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• anniokm

  04 November 2008

  anniokm rated this recipe

  

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• Jean

  12 June 2009

  Jean rated and commented on this recipe

  

  Lovely recipe, although you are in the lap of the gods with your steak. Mine were good but not the best. Love the mushroom (stroganoff) and would use this again with other recipes.

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Ingredients

• 1 onion , sliced
• 25g butter
• 1 garlic clove , chopped
• 200g chestnut mushrooms , sliced
• ½ tsp paprika
• 1 tbsp vegetable oil
• 2 x 175-200g/6-8oz sirloin steak
• 150ml beef stock
• 142ml carton soured cream
• a handful of chopped parsley
• tagliatelle , to serve

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Ingredients

• 1 onion , sliced
• 25g butter
• 1 garlic clove , chopped
• 200g chestnut mushrooms , sliced
• ½ tsp paprika
• 1 tbsp vegetable oil
• 2 x 175-200g/6-8oz sirloin steak
• 150ml beef stock
• 142ml carton soured cream
• a handful of chopped parsley
• tagliatelle , to serve

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