Ingredients (serves 3-4):
For the beef stroganoff
- 75g butter
- 1 onion – finely sliced
- 150g of white mushrooms – finely sliced
- 2 tablespoons of tomato purée
- 1½ teaspoons of Dijon mustard
- ½ teaspoon of smoked hot paprika
- 110ml of beef stock
- 500g of a good cut of beef – cut into strips
- Salt and freshly ground black pepper
- 150ml brandy
- 200ml soured cream
- 2 teaspoons of dried parsley
For the sautéed potatoes
- 3 tablespoons of olive oil
- 3 large potatoes – peeled and sliced into circles
- ½ onion – finely chopped
Heat some butter in a pan over a medium heat, add the onions and fry for around 3 minutes or until softened. Add the mushrooms and cook for a further couple of minutes. Add the tomato puree, paprika and mustard and give it all a good stir together. Pour in the beef stock, bring it all to the boil and allow to simmer for 2-3 minutes.
In a separate pan, melt some more butter and cook the beef until browned off. Pour in some brandy and flambe the beef until the alcohol has evaporated. Add the soured cream to the onion and mushroom mixture and stir in well. Pour the beef into the onion and mushroom mixture and season to taste with salt and pepper.
While you’re doing that you’ll also need to be sauteing the potatoes. To do this, heat some oil in a pan over a medium to low heat and cook the potato slices until cooked through and nicely browned on both sides. Add the onion in half way through cooking the potato.
Serve up the potato and beef stroganoff onto a plate and enjoy! 🙂
0 Comments.