Steak and Mushroom Stroganoff
Elevate a beef stroganoff using this recipe. Seared steak on top of a rich, creamy mushroom pasta. A classic made better.
Ingredients
- 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
Instructions
- 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!
