Steak Recipe with Stroganoff Steak Sauce and Sweet Potato Wedges

Stroganoff steak and sweet potato wedges

  • serves 2
  • Easy

Slather your steak in a creamy, paprika-laced stroganoff sauce and serve with homemade sweet potato wedges for a quick midweek meal for two

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Ingredients

  • sweet potatoes 2 large, cut into long wedges
  • olive oil
  • sirloin steaks 2
  • chestnut mushrooms 150g, sliced
  • garlic ½ a clove, crushed
  • smoked paprika 1 tsp
  • sherry vinegar 1 tbsp
  • strong beef stock 100ml, (a cube or concentrate is fine)
  • soured cream or crème fraîche 6 tbsp
  • flat-leaf parsley finely chopped to make 1 tbsp
  • watercress dressed, to serve

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the wedges with 1 tbsp olive oil and lots of seasoning. Spread out on a non-stick baking tray and cook for 25-30 minutes or until tender.

  • Step 2

    Meanwhile, heat a large non-stick frying pan over a high heat. Oil and season the steaks then sear for 11/2 minutes on each side. Remove to a warm plate, cover with foil and rest.

  • Step 3

    Keeping the heat high, add the mushrooms to the same pan and cook, stirring, for 5 minutes until deep golden, softened and all their liquid has evaporated (add a tiny drizzle more oil if the mushrooms are sticking). Add the garlic and paprika, and fry for 2 minutes. Pour in the sherry vinegar and bubble for 1 minute until it disappears, then add the beef stock and simmer for  3 minutes. Turn down the heat and stir in the soured cream and any resting juices from the steak. Simmer for 2 minutes then season with pepper. Stir through the parsley then spoon over the steak and serve with the wedges and some watercress.

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Nutritional Information

  • Kcals 662
  • Fat 33.5g
  • Saturates 13.6g
  • Carbs 50g
  • Sugars 27g
  • Fibre 9.4g
  • Protein 35.3g
  • Salt 0.5g
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