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


Try this recipe for stroganoff steak, then check out our beef stroganoffchicken stroganoff and mushroom stroganoff.



  • 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


  • 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.

Check out more of our best steak recipes here...

Perfect Steak Recipe

Nutritional Information

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