Now that our dexter steak is read we are cooking our steak in a variety of ways and it is oh so delicious even if we do say so ourselves!

This recipe is a modern take on the 70’s throwback of beef stroganoff. A classic dish with a lot of taste but with a comforting feel. It is quick to make and extremely easy, which means it is great for a family dinner when you come home from work.


1 onion, sliced
25g butter
1 garlic clove, chopped
200g chestnut mushrooms, sliced
½ tsp paprika
1 tbsp vegetable oil
2 x 175-200g/6-8oz sirloin steak
150ml beef stock
142ml carton soured cream
a handful of chopped parsley
tagliatelle, to serve


1) Fry the onion in the butter in a large frying pan until soft. Stir in the garlic and mushrooms and fry over high heat until browned. Add the paprika, fry for 30 seconds, then tip into a bowl. Heat the vegetable oil in the same pan, and cook the steaks for 2-3 minutes each side; keep warm. Return mushrooms to pan, pour in the beef stock and bubble fiercely to reduce by two-thirds.

2) Take off the heat and stir in a the soured cream, parsley and salt and pepper. Serve with tagliatelle.