Mushroom Stroganoff on Garlic Bruschetta with Seared Beef

Creamy mushroom stroganoff served over garlic-infused grilled bread, topped with seared sirloin steak, yoghurt, and fresh chives.

Dinner Beef Mushrooms Bruschetta Stroganoff

Estimated Nutrition

	Per Serving	Total
Calories	1720.5 kcals	1720.5 kcals
Carbohydrates	48.6 grams	48.6 grams
Fat	142.2 grams	142.2 grams
Protein	52.4 grams	52.4 grams

Cook Time

20 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

25
g

Butter

100
ml

Double Cream

1
tbsp

Natural Yoghurt

for serving

Fruits

0.5
piece

Lemon

juice only

1
piece

Lemon

cut into wedges for garnish

GrainsCereals

2
slice

White Bread

Liquids

75
ml

White Wine

Meat

150
g

Sirloin Steak

NutsSeeds

1
tsp

Paprika

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

2
tbsp

Chives

chopped fresh

1
piece

Garlic

finely chopped

1
tbsp

Chives

chopped, for garnish

1
pinch

Paprika

for garnish

OilsFats

1
tbsp

Olive Oil

4
tbsp

Olive Oil

for drizzling

1
tbsp

Olive Oil

for rubbing

Vegetables

0.5
piece

Onion

finely chopped

125
g

Chestnut Mushrooms

quartered

Steps

Preheat the oven to 180°C.
Fry the onion in oil and butter until softened.
Add mushrooms and paprika and fry for 5 minutes.
Simmer with wine, then add cream, lemon juice, chives, and seasoning.
Griddle garlic-rubbed bread weighted down by a pan until golden.
Sear the oiled beef in the griddle pan and roast for 5 minutes.
Slice the bread in half and top with the mushroom stroganoff.
Garnish with sliced beef, yoghurt, extra chives, paprika, and lemon.