Beef Stroganoff

Beef stroganoff -

Serves 2


  • 350 g 9(oz) filet steak, cut into thin stripes about 5 mm (1/4 in) wide
  • 2 tbsp olive oil
  • 1 large onion, halved and thinly sliced
  • 2 garlic clove, crushed
  • 2 to 3 tsp paprika, plus extra to garnish
  • 150g (5oz) chestnut mushrooms, wiped and sliced
  • 150 ml (1/4pt) sour cream
  • 1 tbsp chopped fresh parsley
  1. Heat the frying pan until very hot. Toss the meat with 1 tbsp of the olive oil and season well with salt and pepper. Add to the pan and cook over a high heat for 2 minutes until the meat is seared.
  2. Remove the meat to a plate.
  3. Add the rest of olive oil to the pan and, when hot, add the onion and cook for 5 minutes until tinged brown at the edges.
  4. Add the garlic and paprika, stir well, then add the mushrooms and continue to cook until the mixture is fairly dry.
  5. Add most of the sour cream and, when bubbling, add a little extra paprika, then add the parsley.
  6. Serve with boiled rice or pasta.

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