Stroganoff steaks
Perk up your steak with this updated classic recipe - on the table in about 25 minutes
10
ratings
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
- 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.
- Take off the heat and stir in a the soured cream, parsley and salt and pepper. Serve with tagliatelle.
Recipe from Good Food magazine, September 2002.
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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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