Perk up your steak with this updated classic recipe – on the table in about 25 minutes
Nutrition per serving
1 onion, sliced
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
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.
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