Stroganoff steaks

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• Katy

  01 August 2012

  Katy rated and commented on this recipe

  

  Delicious recipe. Cooked this for the family and thumbs up all round. Had no parsley, so used chives from the garden, it still worked really well!

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• The Cherub

  07 August 2012

  The Cherub rated and commented on this recipe

  

  This was a great dish> We added a dash of brandy before the stock. I didnt this time but would consider chopping up the meat rather than having one big steak with a sauce. Also I served it was mash as that is OH favourite - it worked really well.

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• oddspod

  11 November 2012

  oddspod commented on this recipe

  Had no soured cream, so tried yoghurt instead. Not sure it worked well, as it didn't taste like stroganoff I've had in the past. Was a little vinegary. Soured cream would probably make it more creamy. Still, it was edible. (Rating that would be unfair to the original recipe!)

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• Susie J

  12 December 2012

  Susie J rated and commented on this recipe

  

  Made this with chicken and was amazed at how easy a stroganoff sauce can be! Family all polished off their plates!

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• gertrude83

  18 February 2013

  gertrude83 rated and commented on this recipe

  

  Soooo good! Goodfood have hit the nail on the head here. Followed the recipe to the letter and it was fab.

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• Mark

  12 April 2013

  Mark rated this recipe

  

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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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