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Beef Stroganoff Recipe

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Difficulty: Easy
Servings: 4

Description:
Elevate your dinner with this luxurious Beef Stroganoff. This recipe showcases tender sirloin steaks, enriched with a creamy and flavorful sauce, highlighted by a hint of porcini powder and smoked paprika.

Nutritional Information (per serving):

  • Calories: 438
  • Fat: 34g
  • Saturated Fat: 20g
  • Carbohydrates: 3g
  • Sugars: 3g
  • Fiber: 2g
  • Protein: 30g
  • Salt: 2.1g

Ingredients:

  • 200ml beef stock
  • 250ml soured cream
  • 2 thick sirloin steaks (about 300g each, fat trimmed)
  • 100g butter
  • 2 banana shallots (halved and finely sliced)
  • 200g chestnut mushrooms (quartered)
  • 1 garlic clove (crushed)
  • 2 tsp smoked paprika (extra for serving)
  • Pinch of porcini powder (extra for serving, optional)
  • 2 tbsp red wine vinegar
  • ½ small bunch of parsley (chopped)
  • 1 tsp English mustard

Instructions:

  1. Prepare Creamy Stock:
    • Whisk together the beef stock and all but 2 tbsp of the soured cream. Set aside.
  2. Cook the Steaks:
    • Season the steaks generously with salt. In a sizzling buttered frying pan, cook the steaks for 8 minutes, turning them regularly until golden brown on each side. Remove and set aside.
  3. Prepare the Mushroom Mixture:
    • In the same pan, add the remaining butter. Sauté the shallots until they start to caramelize, about 5 minutes. Add the mushrooms and cook for another 5 minutes until golden. Stir in the garlic, paprika, and a pinch of porcini powder, and cook for 1 more minute.
  4. Develop the Sauce:
    • Add the vinegar and simmer for 1 minute. Reduce the heat to low, and gently stir in the creamy stock mixture until hot but not simmering. Season to taste, then stir in most of the parsley and the mustard.
  5. Finalize the Dish:
    • Pour any juices from the resting steaks back into the pan. Carve the steaks into thick slices and add them to the pan.
  6. Serve:
    • To serve, top with the remaining soured cream. Garnish with the remaining parsley, a pinch of paprika, and porcini powder (if using).

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