Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 onion (peeled and finely sliced)
  • 200 g (7oz) baby chestnut mushrooms (thickly sliced)
  • 400 g (14oz) fillet or ribeye steak (sliced into strips around 1cm thick)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 240 ml (1 cup) double (heavy) cream
  • 160 ml (2/3 cup) sour cream
  • Boiled rice
  • Egg Fried Rice
  • or cooked pasta (such as fusilli or penne)
  • 1/4 tsp paprika
  • fresh parsley, chopped

Instruction

  • Heat one tbsp of the oil and butter in a large frying pan (skillet) over a medium-high heat, until the butter starts to foam.
  • Add the onion, and cook for 5 minutes, stirring often, until the onion starts to soften.
  • Add the mushrooms and cook for a further 3-4 minutes, stirring often, until lightly browned.
  • Transfer the contents of the pan to a bowl. Place the pan back over the heat and turn the heat up to high.
  • Drizzle the strips of steak with the remaining 1 tbsp of oil and sprinkle on the salt and pepper.
  • Place the steak in the pan in a single layer and cook for 1 minute, then turn the steak strips over and cook for a further 30 seconds.
  • Add the onions and mushrooms back to the pan and turn the pan down a medium heat.
  • Pour in the double (heavy) cream, followed by the sour cream. Stir and slowly heat through until the sauce is hot and the sauce at the edge of the pan is just starting to bubble slightly (don't let it boil). Turn off the heat.
  • Spoon the stroganoff over cooked rice or pasta and sprinkle on the paprika before serving.