6 sirloin steaks
400g mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
5ml smoked paprika
300ml beef stock
250ml sour cream
a handful of parsley, chopped
Cook the steaks to your liking and set aside. Keep it covered and warm, to rest.
Put a heavy-base pan on high heat and add the butter. If you cooked the steak in a pan, use the same one.
Add the mushrooms and cook until browned and slightly charred on the edges. Remove from the pan.
Turn the heat down to medium and cook the onion until translucent.
Add the garlic and cook for 1 minute while stirring.
Transfer the mushroom back to the pan and sprinkle over the paprika.
Pour the beef stock into the pan and stir with a wooden spoon, scraping loose any charred pieces stuck to the pan. Allow the stock to bubble away until reduced by half.
Take the pan from the heat and stir in the sour cream and parsley.
Season the sauce with salt and pepper.
Place the cooked steaks in the sauce, cover the pan with a lid and allow to stand for 10 minutes before serving.