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Next level beef stroganoff

Next-level beef stroganoff served in a pan

Next level beef stroganoff

Name: Next level beef stroganoff
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 200ml beef stock; 250ml soured cream; 2 thick sirloin steaks about 300g each with as much fat as possible trimmed off the steak; 100g butter; 2 banana shallots halved and finely sliced; 200g chestnut mushrooms quartered; 1 garlic clove crushed; 2 tsp smoked paprika plus extra to serve; pinch of porcini powder plus extra to serve (optional); 2 tbsp red wine vinegar; ½ small bunch of parsley chopped; 1 tsp English mustard

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.86 ratingsRate

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Learn the secret to tender beef in our next-level beef stroganoff. We’ve given the flavour a boost with porcini powder to give the dish the wow factor

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Ingredients

Nutrition

Units:

MetricUS

200ml beef stock
250ml soured cream
2 thick sirloin steaks

about 300g each with as much fat as possible trimmed off the steak
100g butter
2 banana shallots

halved and finely sliced
200g chestnut mushrooms

quartered
1 garlic clove

crushed
2 tsp smoked paprika

plus extra to serve
pinch of porcini powder

plus extra to serve (optional)
2 tbsp red wine vinegar
½ small bunch of parsley

chopped
1 tsp English mustard

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Nutrition: Per serving

kcal438
fat34g
saturates20g
carbs3g
sugars3g
fibre2g
protein30g
salt2.1g

Method

step 1

Whisk the stock and all but 2 tbsp of the soured cream together. Set aside.
step 2

Generously season the steaks. Heat half the butter in a frying pan until sizzling, then cook the steaks for 8 mins, turning them every minute or so, until golden brown on each side. Remove and set aside.
step 3

Heat the rest of the butter in the steak pan, tip in the shallots and cook for about 5 mins or until starting to caramelise. Add the mushrooms and cook for a further 5 mins or until golden. Stir in the garlic and paprika along with a pinch of porcini powder and continue to cook for 1 min.
step 4

Add the vinegar and leave to simmer for 1 min. Turn the heat down to its lowest setting and pour in the creamy stock, stirring everything together until hot but not simmering, then taste for seasoning and add most of the parsley and the mustard.
step 5

Pour in any juices from the steak, before carving it into thick slices and adding to the pan. To serve, top with the remaining soured cream, then scatter with the remaining parsley, a pinch of paprika and porcini powder, if using.

Recipe from Good Food magazine, January 2020

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A star rating of 4.5 out of 5.86 ratings

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