Description

This next-level beef stroganoff recipe transforms classic comfort food with tender sirloin steaks, rich soured cream, and a smoky paprika-infused mushroom sauce. Caramelized shallots and a touch of porcini powder bring deep umami flavors, while red wine vinegar adds brightness. Perfectly cooked steaks are sliced and combined with a luscious creamy sauce, finished with fresh parsley for a hearty and satisfying dish.

Ingredients

Scale

Stocks and Cream

200ml beef stock
250ml soured cream (reserve 2 tbsp for serving)

Meat

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

Vegetables and Aromatics

2 banana shallots, halved and finely sliced
200g chestnut mushrooms, quartered
1 garlic clove, crushed
½ small bunch parsley, chopped

Spices and Seasonings

2 tsp smoked paprika, plus extra to serve
Pinch of porcini powder, plus extra to serve (optional)
1 tsp English mustard
Pinch of salt and freshly ground black pepper (for seasoning steaks)

Others

100g butter
2 tbsp red wine vinegar

Instructions

Prepare the Creamy Stock: Whisk together 200ml beef stock and all but 2 tablespoons of the soured cream in a bowl. Set this mixture aside to use later in the sauce.
Cook the Steaks: 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 total, turning every minute or so, until each side is golden brown and the steaks are cooked to your preferred doneness. Remove the steaks from the pan and set aside, keeping the pan and any juices for later.
Caramelize Shallots and Mushrooms: In the same frying pan, add the remaining butter. Add the sliced banana shallots and cook for about 5 minutes until they start to caramelize. Then add the quartered chestnut mushrooms and cook for an additional 5 minutes until golden and tender.
Add Garlic and Spices: Stir in the crushed garlic, smoked paprika, and a pinch of porcini powder (if using). Cook for 1 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 creamy stock mixture, stirring continuously. Heat through gently, making sure it doesn’t boil. Taste and adjust seasoning if needed, then stir in most of the chopped parsley and the English mustard.
Combine Steak and Sauce: Add any juices that have collected from the rested steaks back into the pan. Carve the steaks into thick slices and gently stir them into the sauce to warm through.
Serve: Spoon the stroganoff onto plates, top with the remaining soured cream, and scatter with the remaining parsley, plus a pinch of smoked paprika and porcini powder for garnish if desired. Serve immediately.

Notes

For best results, use thick, high-quality sirloin steaks for tender, juicy meat.
Porcini powder adds a lovely earthy depth but can be omitted if unavailable.
Keep the heat low when adding the creamy stock to prevent curdling of the soured cream.
This dish pairs wonderfully with buttered egg noodles, mashed potatoes, or crusty bread.
Adjust smoked paprika quantity to taste for more or less smokiness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Russian-inspired

Keywords: beef stroganoff, sirloin steak, creamy mushroom sauce, smoked paprika, quick dinner