Easy Eats: Steak Stroganoff
Simple to prepare and full of flavour, this easy stroganoff is a nostalgic hit says chef Sam Parish. Photo: Sam Parish
Tender sirloin steak is paired with roasted mushrooms, rich sour cream, and a touch of mustard for a sauce that's pure nostalgia. Served with farfalle pasta for some black tie vibes, peas, and fresh baby spinach for a pop of freshness—this dinner ticks all the boxes. Simple to prepare and full of flavour.
Serves 4 / Prep time: 15 minutes / Cook time: 15 minutes
Ingredients
- 200g mushrooms, sliced
- ¼ cup (60ml) olive oil
- 20g butter
- 400g sirloin steak, thinly sliced
- 1 teaspoon ground white pepper
- 1 shallot (or small white onion), finely chopped
- 2 Tablespoons flour
- 1 beef stock pot + 2 cups water (can sub with 500ml stock)
- 1 Tablespoon mustard
- 125g sour cream
- 300g pasta (I used farfalle)
- 1 cup frozen peas
- 50g baby spinach
- Lemon wedges, to serve
- Cracked pepper, to serve
Method
Preheat oven to 200°C. Place a large pot of water over high heat and bring to the boil for the pasta.
Slice mushrooms and place on a tray with 2 tablespoons of the olive oil. Bake for 15 minutes or until golden and softened.
Meanwhile, heat butter in a frying pan over high heat. Toss steak with pepper and remaining oil. Add to pan, spreading out, and cook without touching for 3 minutes or until browned on one side.
Add flour and toss to coat, then add the shallot and cook for 2 minutes to soften the onion slightly.
Add the stock pot and water, and use a spoon to scrape the bottom of the pan and remove the sediment. Bring to a simmer.
Add roasted mushrooms, mustard, and sour cream. Stir and return to a simmer. Cook for 5 minutes or until steak is tender.
Meanwhile, cook pasta as per packet instructions, adding the peas in the final 3 minutes. Strain and stir through the stroganoff along with spinach leaves. Divide between plates and squeeze over lemon, adding cracked pepper to serve.
Photo: Sam Parish
Sam Parish is a Christchurch-based chef, writer and food stylist. Her food philosophy is ‘maximum of flavour, minimum of fuss’ (MOFMOF), which means she’s all about cooking smarter, not harder. She’ll be sharing delicious, fast, family-friendly food ideas every Wednesday (after road-testing them on her own whānau, of course). Sam’s first book, Cook Me is out now.
