Beef Stroganoff Steak with Sweet Potato Wedges

  • 27 Nov - 03 Dec, 2021
  • Mag The Weekly
  • Cookery


· 2 sweet potatoes, cut into wedges

· Olive oil

· 2 sirloin steaks

· 150 g chestnut mushrooms

· 2-3 garlic cloves

· 1 teaspoon smoked paprika

· 1 tablespoon sherry vinegar

· ½ cup beef stock

· 6 tablespoons sour cream

· 2 tablespoons parsley

· Watercress, to serve


Heat the oven to 200°C. Toss the wedges with one tablespoon olive oil and lots of seasoning. Spread out on a non-stick baking tray and cook for 25-30 minutes or until tender. Meanwhile, heat a non-stick frying pan over a high heat. Oil and season the steaks and then sear for 15 minutes on each side. Remove to a plate, cover with foil and rest. Keeping the heat high, add the mushrooms to the same pan and cook, stirring, for five minutes until deep golden and all their liquid has evaporated. Add the garlic and paprika, and fry for two minutes. Pour in the sherry vinegar and bubble for one minute until it disappears, then add the beef stock and simmer for three minutes. Turn down the heat and stir in the sour cream and any resting juices from the steak. Simmer for two minutes and season with pepper. Stir in the parsley, spoon over the steak and serve with the wedges and some watercress.