Stroganoff steak and sweet potato wedges

Name: Stroganoff steak and sweet potato wedges
Total time: 40 min
Yield: 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

Janine Ratcliffe

Published: September 5, 2019 at 4:01 PM

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Serves 2

Easy

Total time: 40 mins

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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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Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal662
fat33.5g
saturates13.6g
carbs50g
sugars27g
fibre9.4g
protein35.3g
salt0.5g

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.

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

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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