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Steak with sauce Stroganoff


  • Heat a little oil in a large heavy-bottomed pan and gently saute the garlic until softish.  Then add the beef and briefly cook on both sides, seasoning once sealed. Remove and set aside. 
  • Add the mushrooms to the pan with a little more oil and the paprika, and continually stir until well combined.  Then add the tomatoes with about 1 cup stock, the mustard and seasonings. Mix well and cook for about 10 mins until thickened.
  • Then add the brandy, spring onions, 1 tbsp chopped parsley and more stock, if needed. Mix well, briefly cook and taste for seasoning. 
  • Slice the beef, return to the pan and cook to the desired degree, turning a couple of times. Then remove the beef, turn off the heat and stir the cream into the sauce.
  • To serve, layer the beef on individual plates, spoon the sauce over and garnish with more chopped parsley.


  • olive oil
  • 2 large garlic cloves, crushed
  • 2 x 250 gm fillets of beef, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • 6 button mushrooms, sliced
  • 1 heaped tspn smoked paprika
  • ½ can diced tomatoes
  • 2 cups chicken stock
  • 1 heaped tspn Dijon mustard
  • a splash of brandy
  • 2 spring (green) onions, chopped
  • 2-3 tbsp chopped fresh parsley
  • a good dollop of sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm