Stroganoff steaks

Stroganoff steaks

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(33 ratings)

Easy

Serves 2

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

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1 onion, sliced
    Onion

    Onion

    un-yun

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

  • 25g butter
    Butter

    Butter

    butt-err

    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
    Paprika

    Paprika

    pa-preek-ah

    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
    Parsley

    Parsley

    par-slee

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

  • tagliatelle, to serve

Method

  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, questions and tips

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AuroraLondon
30th Nov, 2015
We found this very bland I'm afraid.
lesley1142
20th Apr, 2015
5.05
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
7th Feb, 2015
5.05
Hi, I loved this recipe, only change I made was to cut the steak into strips.
missemilys
24th Sep, 2014
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
4th Feb, 2014
Delicious recipe & simple to make
nblane
29th Sep, 2013
Lovely recipe my husband and I thoroughly enjoyed this dish. I wouldn't change any ingredients.
gertrude83
18th Feb, 2013
5.05
Soooo good! Goodfood have hit the nail on the head here. Followed the recipe to the letter and it was fab.
susiedawnjones's picture
susiedawnjones
12th Dec, 2012
5.05
Made this with chicken and was amazed at how easy a stroganoff sauce can be! Family all polished off their plates!
oddspod
11th Nov, 2012
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
thecherub
7th Aug, 2012
4.05
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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sarah17822
18th Nov, 2015
Hi is it ok to freeze the sauce as it has cream in many thanks
goodfoodteam's picture
goodfoodteam
10th Dec, 2015
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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