Stroganoff steaks

Stroganoff steaks

  • 1
  • 2
  • 3
  • 4
  • 5
(33 ratings)


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-
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Aug, 2012
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!
16th Jan, 2012
Simple to make and tasted great
michelle-macdougall's picture
3rd Sep, 2011
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
29th Jun, 2011
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
29th Jun, 2011
lovely!! but i added more garlic and some french mustard ;-) went down a treat
5th Apr, 2011
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.
1st Oct, 2010
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 ;-)
25th Jul, 2010
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.
25th May, 2010
I made it last week with mashed potatoes instead of tagliatelle. Easy to make and very tasty. Making again today!
12th Jun, 2009
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.