Steak Stroganoff Steak Stroganoff

Steak Stroganoff

This is such a good dish because it feels like a real treat but only takes about 20 mins to throw together. It will go with rice, pasta, potatoes - whatever you fancy!


Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 sirloin steaks (350g-400g) ( I trim most of the fat off but up to you whether you do the same)
  • 1 tbsp olive oil
  • 1 knob of butter
  • 1 onion - finely diced
  • 2 cloves garlic - finely sliced
  • 1 tbsp paprika
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 50 ml brandy (optional)
  • 300 ml good quality beef stock
  • 150 g sour cream
  • 30 g flat leaf parsley - roughly chopped
  • 150 g baby spinach
  • 1 tsp freshly ground black pepper
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1/ About half an hr before you are going to cook take the steak out of the fridge to come up to room temp. 10 mins before you're going to cook them drizzle with the olive oil and salt and pepper.


2/ Put a large, high sided frying pan (skillet) on a high heat and when it's really hot add the steaks. Cook the steaks to your liking. I go about 3 mins a side depending on how thick they are. Go just under where you would normally cook them to because they're going to get a tiny bit more cooking at the end. Remove the steak and set aside to rest.


3/ Turn the heat down to medium and put the diced onions and garlic in the pan with the knob of butter. Cook them for 5 mins until they start to soften.


4/ Add the spices and cook for a min or so. Then turn up the heat again and add the brandy. Cook off for a min or so.


5/ Add the stock, bring up to the boil and simmer for a few mins until it's reduce by a third to a half.


6/ Slice the steak (against the grain) into strips 1 cm wide and then add that plus any juices back to the pan along with the sour cream, parsely and spinach and black pepper. Stir together and remove off the heat after a min.


Steak Stroganoff Steak Stroganoff

Steak Stroganoff

This is such a good dish because it feels like a real treat but only takes about 20 mins to throw together. It will go with rice, pasta, potatoes - whatever you fancy!


favorite
print
rate

Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 sirloin steaks (350g-400g) ( I trim most of the fat off but up to you whether you do the same)
  • 1 tbsp olive oil
  • 1 knob of butter
  • 1 onion - finely diced
  • 2 cloves garlic - finely sliced
  • 1 tbsp paprika
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 50 ml brandy (optional)
  • 300 ml good quality beef stock
  • 150 g sour cream
  • 30 g flat leaf parsley - roughly chopped
  • 150 g baby spinach
  • 1 tsp freshly ground black pepper

1/ About half an hr before you are going to cook take the steak out of the fridge to come up to room temp. 10 mins before you're going to cook them drizzle with the olive oil and salt and pepper.


2/ Put a large, high sided frying pan (skillet) on a high heat and when it's really hot add the steaks. Cook the steaks to your liking. I go about 3 mins a side depending on how thick they are. Go just under where you would normally cook them to because they're going to get a tiny bit more cooking at the end. Remove the steak and set aside to rest.


3/ Turn the heat down to medium and put the diced onions and garlic in the pan with the knob of butter. Cook them for 5 mins until they start to soften.


4/ Add the spices and cook for a min or so. Then turn up the heat again and add the brandy. Cook off for a min or so.


5/ Add the stock, bring up to the boil and simmer for a few mins until it's reduce by a third to a half.


6/ Slice the steak (against the grain) into strips 1 cm wide and then add that plus any juices back to the pan along with the sour cream, parsely and spinach and black pepper. Stir together and remove off the heat after a min.