Ingredients

200ml beef stock

250ml soured cream

2 thick sirloin steaks, about 300g each, trimmed of excess fat

100g butter

2 banana shallots, halved and finely sliced

200g chestnut mushrooms, quartered

1 garlic clove, crushed

2 tsp smoked paprika, plus extra to serve

Pinch of porcini powder, plus extra to serve (optional)

2 tbsp red wine vinegar

½ small bunch of parsley, chopped

1 tsp English mustard

Instructions

Step 1: Whisk the beef stock and all but 2 tablespoons of the soured cream together in a bowl. Set this creamy stock mixture aside.

Step 2: Generously season the sirloin steaks with salt and pepper. Heat half of the butter in a frying pan over medium-high heat until sizzling. Cook the steaks for about 8 minutes, turning every minute or so, until they are golden brown on all sides. Remove the steaks from the pan and set aside.

Step 3: In the same pan, heat the remaining butter. Add the sliced shallots and cook for around 5 minutes until they start to caramelize. Add the quartered mushrooms and continue cooking for another 5 minutes until golden.

Step 4: Stir in the crushed garlic, smoked paprika, and a pinch of porcini powder. Cook for 1 more minute to bring out the flavors.

Step 5: Pour in the red wine vinegar and let it simmer for 1 minute to reduce slightly. Lower the heat to the lowest setting and slowly add the creamy stock mixture, stirring gently until everything is warmed through but not boiling.

Step 6: Taste the sauce and season as needed. Stir in most of the chopped parsley and the English mustard for a subtle tang. Add any juices released by the resting steaks back into the pan.

Step 7: Slice the steaks into thick pieces and return them to the pan, allowing them to warm in the sauce for a minute.

Step 8: To serve, spoon the stroganoff onto plates and top with the remaining soured cream. Scatter the rest of the parsley, a pinch of smoked paprika, and porcini powder over the dish if using.

Tips & Variations

For an earthy depth, porcini powder adds amazing umami, but it can be omitted if unavailable.

Use chestnut mushrooms for a meaty texture, or try cremini or button mushrooms for a milder flavor.

Rest the steaks briefly after cooking to keep them tender and juicy before slicing.

Serve over buttered egg noodles, mashed potatoes, or rice to soak up the creamy sauce.

FAQs

Can I use other cuts of beef for this recipe?

Yes, you can use other tender cuts like ribeye or fillet steaks. Avoid tough cuts as they require longer cooking and won’t stay tender in this quick method.

Is soured cream the same as sour cream?

Soured cream and sour cream are very similar; both are cultured creams with a tangy flavor. If soured cream is unavailable, sour cream can be used as a substitute without issue.