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This year I had the opportunity to travel to Switzerland and try the most delicious stroganoff, its color was reddish, slightly spicy, and it was served with artisanal pasta made in the restaurant. The stroganoff was served in a separate pot, and you poured it on top of the plate with the served pasta. In my attempt to recreate this delight at home, I made this recipe that we share with you here.

I will continue to adjust the recipe until I achieve the unforgettable taste of the beef stroganoff, I tried at Marktplatz in St Gallen.

Helga

Smoky Steak Mushroom Stroganoff

Makes 4-5 servings

Ingredients:
2 tbsp olive oil, divided
1 tbsp of butter
1 lb mixed mushrooms, halved or quartered if large
1 red bell pepper, sliced into long strips
1 onion, finely sliced
1 ½ lb lean sirloin or beef steaks
2 tbsp smoked sweet paprika
2 tbsp tomato paste
1/3 cup white wine
4 cups fresh beef stock
2/3 cup sour cream
Squeeze lemon juice
Handful fresh flatleaf parsley, chopped, to serve (optional)
Freshly cooked pasta, to serve

Directions:

1. Heat 1 tbs oil and butter in a non- stick frying pan over medium-high heat, add the mushrooms and cook until golden brown. Transfer to a plate.
2. Add the other tbs oil to the pan and cook the onion and red bell pepper over medium heat for about 10 minutes until softened and golden brown.
3. Meanwhile, season the steaks with salt and freshly ground pepper. Heat a griddle pan and, when smoking hot, sear the steaks for 3-4 minutes on each side, then set aside to rest before slicing into chunky strips.
4. Stir the paprika, tomato purée and browned mushrooms into the onions and cook for 1-2 minutes. Pour in the wine, bring up to the boil and bubble for a minute to reduce, then add the stock and bring back to the boil. Turn down the heat and simmer gently for 10 minutes.
5. Add the steak and simmer everything for 3 minutes more. Take the pan off the heat and stir in the sour cream, add a squeeze of lemon juice, season to taste with salt and pepper, then sprinkle with the parsley, if using. Serve with pasta or rice.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)