There are so many stroganoff recipes out there of which only a few are really good. I always found it incredible how intricate some stroganoff recipes were and hence, always trying to keep good food simple, this easy, quick, very tasty and creamy stroganoff recipe was born. Paprika is a spice many tend to forget about. I love the smoky, rustic flavour it adds to a dish, not to mention the beautiful vibrant colour!! For a good stroganoff you need to use a good cut of meat and I prefer sirloin here. Sirloin has great flavour and taste and a little bit of fat that adds a little more richness to this dish. Sour cream being the norm, I mix this with some plain yogurt. A bit of a healthier alternative. You can only use yogurt and totally discard the sour cream should you wish.
I love a bit of a bite in my food and thus add cayenne and red pepper flakes to my recipe. But this is completely optional! Stroganoff is lovely served with fresh, crispy bread although I love serving this dish with rice, to which I add some chopped parsley. It really soaks up all those beautiful, creamy juices!!
Ingredients (Serves 4)
4 Tbs Olive oil
2 Tbs butter
600g Sirloin steak
1 Small yellow onion, chopped
3 Garlic cloves, chopped
3 Handfuls mushrooms, sliced and quartered
12 Sprigs fresh parsley, chopped
2 Tbs Paprika
1/2 Tsp Cayenne pepper (optional)
1/4 C Vodka
1/2 C Natural yogurt
1/2 C Sour cream
1/2 Tsp red pepper flakes (optional)
How to do it
Using a meat mallet, pound the steaks between clingfilm just a few times, to thin it out and tenderise slightly. Cut into slivers and then into blocks. Dust with the paprika, cayenne pepper and red pepper flakes, if using.
In a skillet, heat 2 tbs olive oil and half the butter. Add onion & garlic and saute until nice and glossy, taking care not to burn. Add the remaining butter and the mushrooms and toss until almost cooked, about 6 minutes. Turn mushroom mixture out into a separate dish and set aside. Using the same skillet, add a dash more oil and add the steak cubes. Fry on moderate heat for about two minutes. Add the mushroom mixture, salt & black pepper and the vodka. Reduce vodka for about 5 minutes, until alcohol has evaporated. Simmer for a further 2 minutes. Remove from the heat and stir in the sour cream, yogurt & parsley.
Serve with a good helping of white rice.
From my kitchen to yours, with love x