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Steak with Stroganoff Mushroom Sauce

A fabulous pairing of two classic dishes, this simple steak supper has it all! We added a splash of Madeira to the sauce and highly recommend you do as well. Here are three important tips to preparing the perfect steak: take it out of the fridge for 30 minutes before grilling, salt and pepper just before putting it on the grill, and always let rest covered with foil for at least five minutes after grilling.

Steak with Stroganoff Mushroom Sauce

2 tbs. butter
1 onion, halved and sliced thinly
1 garlic clove, chopped
10 oz. mushrooms, sliced
1/2 tsp. paprika
2/3 cup beef stock
3 tbs. sour cream
splash of Madeira
chopped fresh parsley
4 steaks, fillet, rib-eye, New York strip or sirloin

Remove the steaks from the fridge and leave to take the chill off while you make the sauce.

Melt the butter in a saucepan and add the onions. Cook gently until softened, about 10 minutes. Stir in the garlic and mushrooms, cook over a medium heat for 5 minutes. Add the paprika and cook for 30 seconds, then pour in the stock and boil until the sauce reduces by two-thirds. Remove from the heat and stir in the sour cream and parsley. Check seasoning.

Meanwhile, heat the grill and cook the steaks to your liking depending on the thickness. Remove and cover with foil to rest for 5-8 minutes.

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