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You can make this sauce with extra mushrooms and a vegetable stock cube for a veggie version, perhaps a nice sauce for the Spicy Bean & Mozzarella Roasts.
Servings 2
Calories 1305 kcal
Prep Time20 mins
Cook Time25 mins
Total Time45 mins

Ingredients
 

  • 1 tbsp olive oil
  • 4 shallots, finely chopped
  • ½ garlic clove, peeled and crushed
  • 100 g chestnut mushrooms, sliced
  • 50 ml brandy or sherry, (a small glass)
  • 1 tbsp paprika
  • 150 ml double cream, roughly
  • ½ beef stock cube
  • freshly milled black pepper
  • ½ pot fresh parsley, roughly chopped
  • 4 small gherkins, sliced and then cut into fine strips
  • 500 g Sirloin steaks, (2 x 250g)
  • 250 g long grain rice

Instructions
 

  • Heat the oil, add the onions and garlic and cook for 5-6 minutes to soften slightly.
  • Add the mushrooms and Brandy (see tips) and bring to a boil. Cook until the mushrooms have cooked for 3-4 minutes.
  • Turn off the heat (if using a gas hob) when you add the brandy, or it may ignite and catch you unawares.
  • Add the paprika, cream, crumbled stock cube and a little pepper, bring to the boil, if nice and thick, and turn off the heat. If you do not have a nice consistency, then cook for a few more minutes.
  • Once you are happy, add the parsley and gherkins, season and mix well. Keep warm and covered.
  • Serve with golden microwavable rice.
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Nutrition Facts
Beef Stroganoff for Two
Amount per Serving
Calories
1305
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
26
g
163
%
Cholesterol
 
286
mg
95
%
Sodium
 
1889
mg
82
%
Potassium
 
1418
mg
41
%
Carbohydrates
 
113
g
38
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
78
g
156
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Beef, Main Course
Cuisine Autumn, Spring, Winter
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