Description
This next-level beef stroganoff recipe elevates a classic dish with tender sirloin steaks, smoky paprika, and a rich, creamy sauce made from soured cream and beef stock. Enhanced by caramelized shallots, earthy mushrooms, and a hint of porcini powder, this comforting meal is perfect for a hearty dinner.
Ingredients
Scale
Beef and Sauce
- 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
- Prepare the Stock and Sour Cream Mixture: Whisk the beef stock together with all but 2 tablespoons of the soured cream in a bowl and set the mixture aside for later use.
- Cook the Steaks: Generously season the sirloin steaks with salt and pepper. Heat half the butter in a frying pan until sizzling hot, then place the steaks in the pan. Cook for 8 minutes total, turning the steaks every minute or so to develop an even golden brown crust on both sides. Once cooked, remove the steaks from the pan and set aside to rest.
- Sauté Shallots and Mushrooms: In the same pan, heat the remaining butter. Add the sliced banana shallots and cook for about 5 minutes until they start to caramelize. Add the quartered chestnut mushrooms and continue cooking for another 5 minutes or until the mushrooms turn golden brown.
- Add Garlic, Paprika, and Porcini Powder: Stir in the crushed garlic, smoked paprika, and a pinch of porcini powder. Cook for an additional minute to release the flavors.
- Deglaze and Simmer: Pour in the red wine vinegar and let it simmer for 1 minute to deglaze the pan. Reduce the heat to the lowest setting and pour in the prepared creamy beef stock mixture. Stir everything together gently until heated through without boiling. Taste and adjust seasoning if needed, then stir in most of the chopped parsley and the English mustard.
- Add Steak Juices and Slice Steak: Pour any accumulated juices from the resting steaks back into the pan. Carve the steak into thick slices and add them to the pan with the sauce, gently mixing to coat the meat in the rich sauce.
- Serve: Dish up the stroganoff and top each serving with the remaining 2 tablespoons of soured cream. Scatter the remaining parsley over the top and sprinkle with extra smoked paprika and porcini powder if desired for added flavor and presentation.
Notes
- Use sirloin steaks with minimal fat trimmed for maximum tenderness and flavor.
- Ensure to cook the steaks over medium-high heat for a golden crust but avoid overcooking to maintain juiciness.
- Porcini powder is optional but adds an earthy depth to the sauce—available in specialty stores or online.
- Serve with buttered noodles, rice, or mashed potatoes for a complete meal.
- Leftover stroganoff can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Russian
Keywords: beef stroganoff, sirloin steak, creamy mushroom sauce, smoked paprika, quick dinner, comforting meal
