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Quick Steak & Mushroom Stroganoff
On the Hob
serves 4
This quick steak and mushroom stroganoff is rich, comforting, and weeknight-friendly. Thin steak strips and mushrooms cook in minutes, then finish in a silky sour-cream sauce with paprika and mustard.
Serve over buttered noodles, rice, or mash for a satisfying meal that feels classic without the long cooking time.
15 mins prep20 mins cook35 mins total
Heat olive oil (and butter if using) in a large pan over high heat.
Sear steak strips in batches for 1–2 minutes until browned; set aside.
In the same pan, cook onion and mushrooms until softened and lightly golden.
Add garlic, paprika, and mustard; cook for 30 seconds.
Pour in hot beef stock and simmer 4–5 minutes to reduce slightly.
Lower heat and stir in sour cream until smooth.
Return steak (and resting juices) to the pan and warm through for 1–2 minutes.
Season with salt and black pepper, finish with parsley, and serve over noodles, rice, or mash.
Keep cooking
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