Stroganoff steaks


Serves 2
Perk up your steak with this updated classic recipe - on the table in about 25 minutes

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 garlic clove, chopped
  • 200g chestnut mushroom, sliced
  • ½ tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp vegetable oil
  • 2 x 175-200g/6-8oz sirloin steak
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 150ml beef stock
  • 142ml carton soured cream
  • a handful of chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • tagliatelle, to serve


  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.

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Comments (29)

AuroraLondon's picture

We found this very bland I'm afraid.

lesley1142's picture

Made this for hubby's birthday today, it went down a treat! Didn't change a thing apart from adding a splash or two of brandy - yummy!! A very filling and tasty meal.

nanapatsy's picture

Hi, I loved this recipe, only change I made was to cut the steak into strips.

missemilys's picture

I made this recipe for my fiancé and his family last night and it went down really well. We are not pasta eaters as my fiancé does not tend to like pasta however between the sauce from the stroganoff and the tagliatelle it went down really well with all 4 of us and was very filling (I didn't manage to finish it all). I sliced the steak instead of leaving it whole but this was mainly down to not having a frying pan big enough for all 4 portions at once. I would recommend this and will be trying it again.

dymphnalordan's picture

Delicious recipe & simple to make

nblane's picture

Lovely recipe my husband and I thoroughly enjoyed this dish. I wouldn't change any ingredients.

gertrude83's picture

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

susiedawnjones's picture

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

oddspod's picture

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!)

thecherub's picture

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.

katyp89's picture

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!

katelewis1007's picture

Simple to make and tasted great

michelle-macdougall's picture

Made this tonight for my husband and I, we loved it. I used striploin steaks and cooked them on the bbq....the sauce was lovely, I made linguine instead of tagilatelle and tossed it with butter and dill, also added a little fresh dill to the sauce and it was gorgeous, definately will be making this again

emikomary's picture

Quick, easy and really, really tasty. I used rump steak cut into thin strips, fried very quickly for 2 mins, before adding shrooms and stock. Perfect for a mid-week supper. It's in the binder!

lizag83's picture

lovely!! but i added more garlic and some french mustard ;-) went down a treat

spongemaker1's picture

I made this with pork tenderloin & it really tasted like fillet steak. Pre-cooked the mushroom/onion mixture & deglazed the pan with brandy a couple of hours before my guests arrived. Marinated mushrooms returned to the pan with a splash of worchestershire sauce made this a really tasty meal - served with tagliatelle.

rhianthomas1984's picture

Tasty dish, however my hubby made it and forgot to add the soured cream and parsley!!! The result was still good but i think i'll make it next time following the recipe ;-)

joanneruffell's picture

Really enjoyed this dish. I also cut the beef into strips and quickly seared before removing from the pan and frying the mushrooms. Didn't add the garlic to the musrooms immediately as didn't want it to burn. Before adding the beef stock I de-glazed the pan with some marsala and just before serving I returned the meat to the pan to heat through with the cream and parsley.

martusia's picture

I made it last week with mashed potatoes instead of tagliatelle. Easy to make and very tasty. Making again today!

jeanius's picture

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.


Questions (2)

sarah17822's picture

Hi is it ok to freeze the sauce as it has cream in many thanks

goodfoodteam's picture

As it is such a speedy recipe we would say that it isn't worth risking it as the cream may separate it.

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