- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: medium
- 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
- 400 g sirloin steaks, trimmed and cut into strips
- 1 tsp paprika
- 200 ml white wine
- ½ tsp sugar
- 2 tsp tomato purée
- 40 g gherkins, cut into julienne
- 20 g capers
- 250 ml double cream
- 4 sprigs chervil
1. Cut the peppers in half horizontally, leaving the stalks intact. Remove the pith and seeds. Set aside.
2. Heat half of the olive oil in a frying pan and add the thyme, bay leaf and garlic. Season with salt and pepper and cook for approximately 3 minutes. Remove and keep warm.
3. Heat the remaining oil in a separate frying pan; season the steak and sprinkle with paprika. Fry the steak for 3-4 minutes, until cooked but still pink in the centre. Remove from the pan and keep warm.
4. In the same pan, add the white wine, sugar, tomato puree, gherkins and capers. Bring up to the boil, then turn down to a simmer.
5. Stir in the cream.
6. Season to taste, add the steak and gently reheat.
7. Add a small amount of water to the peppers, return to the heat, cover and steam until just softened.
8. Fill the peppers with the stroganoff mixture, garnish with paprika and chervil sprigs and serve at once.
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