Stroganoff steaks

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Perk up your steak with this updated classic recipe - on the table in about 25 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • Calories 0
  • Carbohydrates 0
  • Saturated Fat 0
  • Sugar 0
  • Protein 0
  • Fat 0
  • Fiber 0
  • Salt 0

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

  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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