Stroganoff steaks
By Good Food
Perk up your steak with this updated classic recipe – on the table in about 25 minutes
- Serves 2
- Easy
Nutrition per serving
- kcal 0
- fat 0g
- saturates 0g
- carbs 0g
- sugars 0g
- fibre 0g
- protein 0g
- salt 0g
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
Method
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.
Take off the heat and stir in a the soured cream, parsley and salt and pepper. Serve with tagliatelle.