Prep Time 10 minutes - Total Time 20 minutes - Serves 2
From Russia with Love, or from my Mancunian kitchen to yours.
Just in case you are wondering what the hell I’m going on about, Beef stroganoff is a Russian dish that dates back to the mid-19th-century.
Anyway, that’s enough food history, this is a perfect mid-week dinner for when you are short on time. You can literally be sat down eating this with 20 minutes.
2 ribeye steaks, around 200g each.
2 tsps of smoked paprika.
1 red onion, sliced.
1 red pepper, sliced.
150 g of chestnut mushrooms, cut in half.
Chilli flakes, to taste.
200 ml of sour cream.
Fresh parsley, roughly chopped.
In a large bowl add 1 tsp of the paprika, a drizzle of olive oil and season with salt and pepper. Mix then add the steaks, coat nicely and leave to marinate while you prep the veg.
Get a frying pan over a high heat and get it hot. Once the pan is hot carefully add the steaks and cook to your liking. I like mine rare so I gave it 2-3 minutes on each side. Once you're happy with your steaks place to one side to rest.
Using the same pan turn down to a medium-low heat. Add a drizzle of olive oil and add the onions, peppers and mushrooms. Season, add the other tsp of paprika and cook 5 minutes or till the onions and peppers are tender.
Next, add the sour cream, chilli flakes and allow that to bubble away for a couple of minutes (add a little water or stock if it’s too thick). Take the steaks and cut into slices and make sure you add any of the resting juices to the sauce.
To finish the dish check for seasoning, then mix in the parsley and add the steak. Serve with lots of rice or sometimes I like it with fries.