Name: Stroganoff steak and sweet potato wedges
Total time: 40 min
Yield: Serves 2
Ingredients: 2 large sweet potatoes, cut into long wedges; olive oil; 2 sirloin steaks; 150g chestnut mushrooms, sliced; ½ a clove garlic, crushed; 1 tsp smoked paprika; 1 tbsp sherry vinegar; 100ml strong beef stock, (a cube or concentrate is fine); 6 tbsp soured cream or crème fraîche; finely chopped to make 1 tbsp flat-leaf parsley; dressed watercress, to serve

Steak Recipe with Stroganoff Steak Sauce and Sweet Potato Wedges

2 large sweet potatoes
cut into long wedges
olive oil
2 sirloin steaks
150g chestnut mushrooms
sliced
½ a clove garlic
crushed
1 tsp smoked paprika
1 tbsp sherry vinegar
100ml strong beef stock
(a cube or concentrate is fine)
6 tbsp soured cream or crème fraîche
finely chopped to make 1 tbsp flat-leaf parsley
dressed watercress
to serve

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the wedges with 1 tbsp olive oil and lots of seasoning. Spread out on a non-stick baking tray and cook for 25-30 minutes or until tender.
step 2
Meanwhile, heat a large non-stick frying pan over a high heat. Oil and season the steaks then sear for 1¹/2 minutes on each side. Remove to a warm plate, cover with foil and rest.
step 3
Keeping the heat high, add the mushrooms to the same pan and cook, stirring, for 5 minutes until deep golden, softened and all their liquid has evaporated (add a tiny drizzle more oil if the mushrooms are sticking). Add the garlic and paprika, and fry for 2 minutes. Pour in the sherry vinegar and bubble for 1 minute until it disappears, then add the beef stock and simmer for 3 minutes. Turn down the heat and stir in the soured cream and any resting juices from the steak. Simmer for 2 minutes then season with pepper. Stir through the parsley then spoon over the steak and serve with the wedges and some watercress.