Steak & mushroom stroganoff

Name: Steak & mushroom stroganoff
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 230 g sirloin steak, trimmed of excess fat; 1½ tbsp olive oil; ¼ tsp sweet smoked paprika; 250 g chestnut mushrooms, sliced; 1 onion, sliced; 1 tsp Lea & Perrins Worcestershire Sauce; 100 ml fresh beef stock; 2 tbsp single cream; 1 handful/s flat leaf parsley, roughly chopped

This warming stroganoff is perfectly rich and creamy. A quick and easy, fantastic winter dinner that's suitably luxurious and indulgent without too much hassle.

3.5 out of 5 stars(6) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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230g sirloin steak, trimmed of excess fat
1½ tbsp olive oil
¼ tsp sweet smoked paprika
250g chestnut mushrooms, sliced
1 onion, sliced
1 tsp Lea & Perrins Worcestershire Sauce
100ml fresh beef stock
2 tbsp single cream
1 handful/s flat leaf parsley, roughly chopped

Put a large frying pan over a medium heat. Brush the steak with ½ tbsp oil, season and sprinkle with the smoked paprika. Cook on each side for 2-3 minutes, ensuring the surface of the meat is thoroughly cooked. Lift out of the pan and set aside to rest.
Add another 1 tbsp oil to the pan and add the mushrooms and onion. Add 2 tbsp water and fry for 8-10 minutes, until excess water has evaporated and the vegetables are golden.
Add the Worcestershire sauce and beef stock, simmering until the liquid has reduced by half. Stir in the cream until combined and warmed through, season, then take off the heat. Slice the steak thickly and add to the sauce with any resting juices drizzled over. Sprinkle with the parsley and serve with tagliatelle, noodles or a green salad, if liked.