(who knows if that's how you spell it, but that's how it's gonna be!)
2 quality steaks of your choice - eg. rump, porterhouse
mushrooms, sliced - button, cup, swiss, a mixture - round about 2 cups
1 medium onion, finely sliced
1 tbsp butter (no oil!)
1 glass white wine (and 2 for drinking!)
salt & pepper to taste
1 cup beef stock
1 tsp tomato paste
1 tbsp sour cream
1 garlic clove finely sliced
1 tsp smoked paprika
Pasta of your choice
Preheat oven to 120 deg Celsius.
Put pasta on and cook to your liking.
While the pasta is cooking, cook your steaks on a grill or in the frypan, as if you were going to eat them as is. When cooked to your liking (medium rare for me), put them in a oven tray and cover with foil. Pop in the oven until the sauce is completed. (Just be aware that if you take too long on the sauce, your steak may be overdone. One way around this is if for example, you like your steak medium, cook until medium rare only. The steak will actually cook a little bit more in the oven and finish off to medium while resting).
While the steaks and pasta are cooking, melt butter in a frypan over medium heat. Add onion and garlic, and cook gently until the onion softens. Add the mushrooms, and a little more butter if needed, and cook until they soften and take on that nice brown colour. Turn the heat up to full, and deglaze the pan with the wine and beef stock. Add the juices from your steak pan and the paprika. Once this has reduced, add the tomato paste, and season to taste. Cook until the sauce reaches a lovely thick consistency. Add the sour cream and stir through. You may want to add a little more or less depending on how creamy you like your stroganoff.
Drain the pasta, place on your plates or bowls, and top with a little of the mushrooms and sauce. Thinly slice the steak and arrange on top of this. Place more mushrooms and sauce on top. Serve with freshly grated parmesan and chopped parsley.
Damn, I can't wait to get home!