Steak With Stroganoff Sauce

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Jazz up steak and veg with the addition of a creamy mushroom sauce thatll have you licking your plate clean!

The ingredient of Steak With Stroganoff Sauce

• 4 x 200g scotch fillet steaks
• 1 tablespoon crushed black peppercorns
• 1 tablespoon olive oil
• 20g unsalted butter
• pickled red cabbage see note to serve
• watercress to serve
• mustard to serve
• 25g unsalted butter
• 400g small swiss brown mushrooms thinly sliced
• 1 garlic clove crushed
• 1 2 cup 125ml brandy
• 300ml massel beef stock
• 1 teaspoon vegemite
• 200ml thickened cream
• 1 tablespoon finely chopped flat leaf parsley leaves

The Instruction of steak with stroganoff sauce

• season the steaks with the crushed peppercorns and some sea salt
• heat the olive oil and butter in a large frypan over medium high heat when sizzling add the steaks to the pan cook steaks for 2 minutes each side for medium rare or until cooked to your liking transfer to a plate loosely cover with foil and rest while making the sauce
• for the stroganoff sauce return the steak pan to medium heat and add the butter when melted add the thinly sliced mushrooms and the garlic and cook for 4 minutes stirring or until the mushrooms have softened add the brandy and cook for a further 1 minute or until most of the liquid has evaporated add the beef stock vegemite and thickened cream then reduce the heat to low and simmer for 10 minutes until the sauce has reduced remove from the heat and stir in the chopped parsley
• divide the steaks among 4 plates ladle over the stroganoff sauce and serve with pickled red cabbage salad leaves and mustard

Nutritions of Steak With Stroganoff Sauce

calories: 807 103 calories
calories: 58 grams fat
calories: 29 grams saturated fat
calories: 4 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 50 grams protein
calories: 197 milligrams cholesterol
calories: 446 74 milligrams sodium
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calories: nutritioninformation