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Beef Stroganoff with Traditional Matchstick Potatoes
The origins of this dish are somewhat
disputed, with some saying it is
These quantities are for 2 people, so half, double or whatever depending on the number of people you are cooking for.
Beef Stroganoff 300g Filet beef 25g butter Paprika 2 Shallots 75g Girolle mushrooms (or button mushrooms) Olive oil 150ml sour cream (or single cream) Parsley Salt & black pepper
Matchstick Potatoes 2 large potatoes Sunflower oil for deep frying
Cooking 25 to 30 minutes before serving - Cut the potatoes into very thin sticks and place in a bowl of water. Leave aside until ready to be used.
Cut the beef into 1cm thick sticks (just under half an inch), by first slicing then cutting the slices into sticks across the grain.
In a large pot, or deep-fat fryer, start heating about 2.5cm (1 inch) depth of sunflower oil up to 190°C (about 375°F).
Melt 25g of butter in a large frying pan on a medium heat, then add in between 1/2 and 3/4 of a tablespoon of paprika and thinly sliced shallots. Soften the shallot slowly for a few minutes. Add in the roughly chopped mushrooms and fry for about 2 minutes. Empty the frying pan onto a plate and keep warm. Do not clean the pan, you will need it again soon.
Remove the potatoes from the water and dry thoroughly in a clean towel or kitchen paper. When the oil is up to temperature, carefully drop them into the hot oil (move around a little to stop them sticking together) and allow to cook for between 3 and 5 minutes until lightly browned or golden. Taking care with the hot oil, remove the matchsticks onto some kitchen paper to absorb the excess oil and keep warm in a low oven.
In the frying pan, pour in a little olive or sunflower oil and turn up to high. When the oil is hot, quickly stir-fry the meat for about 1 minute and season with salt & pepper. Add in the shallot/mushroom mixture as well as the cream. Bring up to the boil and simmer for about 1 minute until slightly thickened. Meanwhile chop up the parsley and add into the mix at the end of cooking.
Serving - Serve out the meat & sauce on a plate alongside some matchstick potatoes.
Alternatives - Any fresh mushrooms will work well in this. If you have no sour cream, then single or double cream works fine. A little lemon juice can be added at the end if you prefer a more tart taste.
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named for a Russian Count who was a diplomat, others suggesting Hungarian or
Bulgarian origins. Whatever the beginnings, it has been known to Russian
cuisine since the 1800s and is traditionally served with matchstick potatoes.
Best quality filet beef should always be used and the cooking time is left to
the minimum to ensure the best flavours and texture in the meat. Normally
button mushrooms are used, but in this version, we use Girolle mushrooms for a
more earthy flavour that works very well with the paprika.
