Best Ever Beef Stroganoff

• dried porcini mushrooms↗30g g
• beef stock cube↗1
• fillet steaks↗2

  (about 400 g)

• butter↗100g g
• onion↗1

  thinly sliced

• chestnut mushrooms↗200g g

  quartered

• garlic clove↗1

  minced

• smoked paprika↗2 tsp tsp

  plus extra for serving

• red wine vinegar↗1 tbsp tbsp
• sour cream↗250ml ml
• English mustard↗1 tsp tsp
• parsley↗½ small bunch

  chopped

• mashed potatoes

  for serving

Step-by-step instructions

1. 1

   Place the dried porcini mushrooms in a bowl and cover with 250 ml of hot water. When the mushrooms swell, strain the liquid and use it to make beef stock with the stock cube. Set the mushrooms aside.

2. 2

   Season the steaks well. Heat half the butter in a pan until sizzling, then sear the steaks for 8‑10 minutes, turning every minute, until they are golden‑brown on both sides. Remove them to rest.

3. 3

   In the same pan heat the remaining butter and sauté the onion for 8‑10 minutes until it begins to caramelize. Add the porcini mushrooms and chestnut mushrooms and cook for 5 minutes, then add the garlic and smoked paprika and cook another minute. Stir in the red wine vinegar and simmer for 1 minute, then add the broth, bring to a boil and simmer for 5 minutes. Reduce the heat and stir in most of the sour cream, heating it without boiling. Season to taste, then add the mustard and most of the parsley.

4. 4

   Slice the steak into thick pieces, then return it to the pan with its juices. Drizzle with the remaining sour cream, sprinkle the rest of the parsley and a little extra paprika. Serve with mashed potatoes.