Stroganoff Strudel

Strudel Pastry

• 120 g water
• 250 g plain flour, plus extra for dusting
• 20 g vegetable oil
• 1 pinch fine sea salt

Filling

• 3 sprigs fresh parsley, leaves only
• 100 g sliced wholemeal bread, torn in pieces
• ½ lemon, thin peelings of skin only
• 2 beef fillet steaks (approx. 400 g total)
• 1 tsp hot paprika
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 20 g unsalted butter, diced
• 400 g fresh button mushrooms, sliced (5 mm)
• 2 garlic cloves
• ½ beef stock cube (for 0.5 l), crumbled
• 1 Tbsp English mustard powder
• 80 g shallots, halved
• 15 g olive oil, plus 1 Tbsp for frying

Assembly

• 2 egg yolks, from large eggs, lightly beaten
• 80 g sour cream