Steak and Mushroom Stroganoff
Steak and Mushroom Stroganoff recipe. Stroganoff elevated, this recipe has a grilled steak on top rather than the traditional slices of beef cooked through the sauce. This allows for the steak to be the main element and cooked to medium rare perfection for juicy, tender beef. For the best flavour, pick a rib eye or sirloin steak with lots of marbled fat. The flavour in the sauce is not lost though, with the steak being cooked in the same pan as the sauce and dried and fresh mushrooms added, giving it a rich, deep, savoury flavour. Cooking the steak separate also means that it will not dry out or get tough cooked in the sauce. This is the best stroganoff recipe and it will become a firm favourite. Dried mushrooms add so much flavour to the sauce and although they are optional, they are highly recommended to make this dish extra special. The stroganoff is served with pasta, but it would also be really good served with mashed potato.
History of Stroganoff
As Russian as it gets, Stroganoff was created by a French chef for a wealthy Russian family as part of a cooking contest in 1891. The influences can be seen in the elements of the dish. Seasoning a sauce with mustard is typically French, whilst the use of Sour Cream is very Russian. It was introduced to China, America and then Britain where the dish has become a staple dinner favourite.
More Recipes To Try
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- Steak Nachos with Chilli Cheese Sauce and Charred Tomato Chilli Salsa
- Steak Bulgogi Wagamama style
- Pulled Beef Ragu with Homemade Pappardelle
- Duck Leg Ragu
- Chicken Kiev with Creamy Mash
- Slow Cooked Bolognese Ragu
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Steak and Mushroom Stroganoff
- 2 Steaks Sirlion or Rib-Eye are good choices for this dish
- 2 Banana Shallots, finely diced
- 4 Garlic Cloves, finely diced
- 2 tbsp Butter
- 200 g Chestnut Mushrooms Sliced
- 1 tbsp Soy Sauce
- 1 tbsp Plain flour
- 1 tbsp Paprika
- 50 ml Brandy
- 40 g Dried Porcini Mushrooms Optional
- 350 ml Beef Stock Homemade preferably
- 200 ml Sour Cream
- 100 ml Double Cream
- 1 tbsp Dijon Mustard
- 1 tbsp Wholegrain Mustard Optional
- 1 tbsp Worchestershire Sauce
- 1 handful Fresh Parsley, roughly chopped
- 180g Pasta Any shape, but pappardelle works well.
- Salt and Pepper
- Olive Oil
- Pre-heat the oven to 200C and then cook the steak first. Remove the steak from the fridge at least 30 minutes before cooking. This allows it to come to room temperature for even cooking. Every steak is a different thickness so it is impossible to give direct instructions on cooking steak so this is a guide. Season the steaks generously with salt and pepper and rub in about 1 tbsp olive oil. Heat a frying pan over a high heat until smoking hot. Add the steaks, spaced apart as to not over crowd the pan or they will steam instead of frying. Sear for around 3-4 minutes on each side (depending on the thickness of the steaks) for a medium rare finish. Remove from the pan, wrap in tin foil to rest whilst you make the rest of the recipe.
- Mix the sliced chestnut mushrooms with the soy sauce in a roasting dish. Roast in the oven for around 10 minutes.
- Add the hot stock to a jug with the dried mushrooms and leave to soak.
- Cook the pasta according to packet instructions in salted boiling water.
- In the frying pan that you cooked the steak in, lower the heat to medium low. Add a heaped tbsp of butter and allow to melt. Add the diced shallot and garlic and cook until softened, around five minutes. Stir in the flour and paprika and cook out for a minute or so. Add the brandy and stir to combine – scrape any flavour off the base of the pan and stir until almost completely reduced.
- Gradually add the stock (and soaked mushrooms) and stir constantly over a medium heat until combined to a sauce – it won't be that thick at this point.
- Lower the heat and stir in the sour cream, double cream, mustard and Worcestershire sauce. Keep the heat low as you stir to combine this and simmer for few minutes gently until slightly thickened. If you overheat it, the sour cream will curdle. If this happens, stir in a cold tbsp of butter or cold double cream and stir to get it back.
- Season the sauce with plenty of black pepper and a little salt. Stir in the roasted mushrooms with the soy sauce. Taste and season more if needed – it can take a lot of pepper. Add the cooked pasta and stir to combine. Add a ladle or so of the pasta cooking water to finish for a glossier sauce.
- Slice the steak into thin strips. Ladle the pasta into large bowls and top with the sliced steak and sprinkle over some fresh chopped parsley. Enjoy!