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Stroganoff steak Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 sirloin steaks
150g chestnut mushrooms, sliced
½ a clove garlic, crushed
1 tsp smoked paprika
1 tbsp sherry vinegar
100ml strong beef stock, (a cube or concentrate is fine)
6 tbsp soured cream or crème fraîche
finely chopped to make 1 tbsp flat-leaf parsley
dressed watercress, to serve
Directions:
Directions:
Heat a large non-stick frying pan over a high heat. Oil and season the steaks then sear for 11/2 minutes on each side. Remove to a warm plate, cover with foil and rest.

Keeping the heat high, add the mushrooms to the same pan and cook, stirring, for 5 minutes until deep golden, softened and all their liquid has evaporated (add a tiny drizzle more oil if the mushrooms are sticking). Add the garlic and paprika, and fry for 2 minutes. Pour in the sherry vinegar and bubble for 1 minute until it disappears, then add the beef stock and simmer for 3 minutes. Turn down the heat and stir in the soured cream and any resting juices from the steak. Simmer for 2 minutes then season with pepper. Stir through the parsley then spoon over the steak and serve with the wedges and some watercress.
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Motherhood is the biggest gamble in the world. It is the glorious life force. It’s huge and scary — it’s an act of infinite optimism - Gilda Radner

 

 

 

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