• 2 red peppers

  • 4 tbsp Olive oil

  • 3 sprigs Thyme

  • 1 bay leaf

  • 2 cloves Garlic, finely chopped

  • Coarse sea salt and freshly ground black pepper

  • 400g / 14oz sirloin steak, trimmed and cut into strips

  • 1 tsp Paprika

  • 200ml / 7 fl oz White wine

  • ½ tsp Sugar

  • 2 tsp tomato puree

  • 40g / 1.5oz gherkins, cut into julienne

  • 20g / ¾ oz capers

  • 250ml / 9 oz double cream

  • To garnish

  • Paprika

  • 4 sprigs chervil

  • Rice, to serve


  • 1.

    Cut the peppers in half horizontally, leaving the stalks intact. Remove the pith and seeds. Set aside. Heat half of the olive oil in a wok until it is very hot and add the thyme, bay leaf, sugar and garlic. Season with salt and pepper and cook for approximately 3 minutes then add the peppers to sear. Add a touch of water to create steam in the wok then put it in the oven (at 180oC / 350oF) to continue to cook. Season the steak strips and sprinkle with paprika.

  • 2.

    Then in a separate pan fry the steak for 3-4 minutes, until cooked but still pink in the centre.

  • 3.

    Remove the steak strips from the pan and keep warm. In the same pan, add the white wine, tomato puree, julienned gherkins and capers. Bring up to the boil, then turn down to a simmer.

  • 4.

    Stir in the cream. Season to taste, add the steak and gently reheat. Fill the peppers with the stroganoff mixture, garnish with paprika and chervil sprigs and serve at once with rice.

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