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

Calories

1720.5

kcal / serving

1720.5 kcal total

Carbs

48.6g

per serving

48.6 g total

Fat

142.2g

per serving

142.2 g total

Protein

52.4g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

100

Double Cream

tbsp

Natural Yogurt

for serving

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

slice

White Bread

Liquids

White Wine

Meat

150

Sirloin Steak

NutsSeeds

tsp

Paprika

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Chive

chopped fresh

piece

Garlic

finely chopped

pinch

Paprika

for garnish

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

for drizzling

tbsp

Olive Oil

for rubbing

Vegetables

0.5

piece

Onion

finely chopped

125

Chestnut Mushroom

quartered

Method

Add mushrooms and paprika and fry for 5 minutes.

Fry the onion in oil and butter until softened.

Simmer with wine, then add cream, lemon juice, chives, and seasoning.

Griddle garlic-rubbed bread weighted down by a pan until golden.

Preheat the oven to 180°C.

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.