Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Stroganoff steak and sweet potato wedges
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 large sweet potatoes, cut into long wedges
- olive oil
- 2 sirloin steaks
- 150g chestnut mushrooms, sliced
- ½ a clove garlic, crushed
- 1 tsp smoked paprika
- 1 tbsp sherry vinegar
- 100ml strong beef stock, (a cube or concentrate is fine)
- 6 tbsp soured cream or crème fraîche
- finely chopped to make 1 tbsp flat-leaf parsley
- dressed watercress, 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.
