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European Recipes

Quick Steak & Mushroom Stroganoff

On the Hob4

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.

Ingredients

  • 1 tsp Smoked Paprika
  • 2 cloves Garlic minced
  • 450 g Steak sirloin or rump, thinly sliced
  • 1 medium Onion finely chopped
  • 1 tbsp Olive Oil
  • 15 g Butter optional
  • 250 ml Beef Stock hot
  • 1 tbsp Parsley chopped, to finish
  • 1 tsp Dijon Mustard
  • 250 g Mushrooms sliced
  • 150 g Sour Cream room temperature
  • Salt, to taste
  • Black Pepper, to taste
  • Egg Noodles or rice/mash, to serve

Method

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  1. Heat olive oil (and butter if using) in a large pan over high heat.
  2. Sear steak strips in batches for 1–2 minutes until browned; set aside.
  3. In the same pan, cook onion and mushrooms until softened and lightly golden.
  4. Add garlic, paprika, and mustard; cook for 30 seconds.
  5. Pour in hot beef stock and simmer 4–5 minutes to reduce slightly.
  6. Lower heat and stir in sour cream until smooth.
  7. Return steak (and resting juices) to the pan and warm through for 1–2 minutes.
  8. Season with salt and black pepper, finish with parsley, and serve over noodles, rice, or mash.

Notes

Cook steak quickly over high heat to keep it tender.

Lower heat before adding sour cream to prevent splitting.

Slice steak thinly against the grain for best texture.

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