Ad

Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low

Method

  • step 1

    Fry the onion in the butter in a large frying pan until soft. Stir in the garlic and mushrooms and fry over high heat until browned. Add the paprika, fry for 30 seconds, then tip into a bowl. Heat the vegetable oil in the same pan, and cook the steaks for 2-3 minutes each side; keep warm. Return mushrooms to pan, pour in the beef stock and bubble fiercely to reduce by two-thirds.

  • step 2

    Take off the heat and stir in a the soured cream, parsley and salt and pepper. Serve with tagliatelle.

Recipe from Good Food magazine, September 2002

Ad

Comments, questions and tips (33)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.62 ratings
hkeen avatar

hkeen

A star rating of 4 out of 5.

Great use for my left over piece of roast beef. I just sliced it into strips and followed the recipe as written, adding the beef instead of the steak. Great dish that I served with rice as I didn’t have noodles. Would do this again.

mizmoo

Loved this recipe. I added some broccoli as a side and used fresh tagliatelle. My mother-in-law loved it - high praise indeed.

karengould

A star rating of 5 out of 5.

Delicious recipe, and very quick to make - used thin steaks as had some in freezer, and also cut down on cooking time!

AuroraLondon

We found this very bland I'm afraid.

sarah17822

question

Hi is it ok to freeze the sauce as it has cream in many thanks

goodfoodteam avatar
goodfoodteam

As it is such a speedy recipe we would say that it isn't worth risking it as the cream may separate it.

Ad
Ad
Ad