Svíčková (Czech Beef in Cream Sauce) with Mushrooms and Paprika Cream Sauce
A beef sirloin steak is a true classic, but this version takes it up a notch. Dried mushrooms, fresh button mushrooms and oyster mushrooms are finished with a delicate paprika cream sauce. Marcel Ihnačák's recipe is ready in 30 minutes and makes a lovely dinner for two.
Prep: 30 min
Servings: 2
Energy: 678 kcal per serving
Method
01.
Briefly simmer the dried mushrooms in the wine.
02.
Heat the oil in a hot pan and fry the button mushrooms and oyster mushrooms, cut into smaller pieces. Season with salt and pepper, add the drained parboiled dried mushrooms, the garlic sliced into rounds, the spring onions cut into smaller pieces, the rosemary and 50 g of butter, stir and take off the heat.
03.
Sear the steaks in a pan with oil over a high heat on all sides, season with salt and pepper, transfer to a plate, cover with foil and leave to rest.
04.
In a pan, heat 20 g of butter with oil, briefly fry the paprika, pour in the wine the mushrooms were cooked in, season with salt and pepper, add the cream, stir and bring to the boil.
05.
Serve the steaks with the mushrooms, pour over the paprika cream sauce and sprinkle with the sliced green part of the spring onions.
