Tuesday, March 4, 2014

Stroganoff Steaks

On the table in about 25 minutes

Skill level



Serves 2


•  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



  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.


Best wine for this meal: First Selection Shiraz


Posted by Adrian Broadway


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