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Dinner | Meat

Beef Stroganoff with matchstick potatoes

This Stroganoff recipe from Rick Stein includes his crispy matchstick potatoes and will look after your heart and immune system

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Beef Stroganoff with matchstick potatoes recipe
Serves:
4
Preparation:
20 Mins
Cooking:
20 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose
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What are the health benefits of Beef Stroganoff with matchstick potatoes?

This Stroganoff recipe from Rick Stein includes his crispy matchstick potatoes and will look after your heart and immune system. Beef Stroganoff is an old Russian recipe but the version we know originates from the 19th century and Count Pavel Stroganoff. The recipe has not changed that much with the original featuring beef mushrooms and sour cream, as it does today. 

 

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Ingredients

Method

Ingredients

675g/1½ lb beef fillet, preferably cut from the tail end nutritional information
675g/1½ lb beef fillet, preferably cut from the tail end
150g/1 large onion, very thinly sliced nutritional information
150g/1 large onion, very thinly sliced
1½ tsp paprika nutritional information
1½ tsp paprika
10ml/2 tsp lemon juice nutritional information
10ml/2 tsp lemon juice
350g/12oz button mushrooms, thinly sliced nutritional information
350g/12oz button mushrooms, thinly sliced
45ml/3 tbsp rapeseed oil nutritional information
45ml/3 tbsp rapeseed oil
20g/small handful of parsley leaves, finely chopped nutritional information
20g/small handful of parsley leaves, finely chopped
300ml/10fl oz soured cream nutritional information
300ml/10fl oz soured cream
450g/1lb floury potatoes, such as maris piper, peeled nutritional information
450g/1lb floury potatoes, such as maris piper, peeled
65g/2½oz unsalted butter nutritional information
65g/2½oz unsalted butter
Salt and pepper to taste nutritional information
Salt and pepper to taste
500ml/rapeseed oil, for deep-frying nutritional information
500ml/rapeseed oil, for deep-frying
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Cut the steak into slices 1cm thick, then cut each slice across the grain into strips 1cm wide.
2) For the matchstick potatoes, cut the potatoes by hand into short sticks 3mm thick or use a mandoline. Set aside in a bowl of cold water.
3) Heat the oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F.
4) Meanwhile, melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned.
5) Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm.
6) Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner. Plunge the potatoes into the hot oil and fry for three minutes, until crisp and golden. Drain briefly on kitchen paper and keep hot in a low oven if need be.
7) Meanwhile, using the same pan you cooked the onion mixture in, heat one and a half tablespoons of oil until very hot. Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute.
8) Transfer to a plate and repeat with the rest of the oil and steak.
9) Return the onion mixture to the pan and pour in the soured cream. Bring to the boil and simmer for a minute or so, until thickened.
10) Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further.
11) Stir in the lemon juice and parsley and serve with the matchstick potatoes.


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