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

Learn how to make the perfect steak, plus try our steak diane, rib-eye steak and other steak recipes.


  • 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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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