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Beef stroganoff with crispy potatoes
Beef stroganoff with crispy potatoes
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Savory beef stroganoff paired with crispy chat potatoes.
Ingredients:
  • 600g chat potatoes, halved
  • 125.00 ml plain flour
  • 500g beef fillet steaks, cut into 2cm-thick strips
  • 2 large brown onions, halved, sliced
  • 4 garlic cloves, crushed
  • 765.00 gm beef stock
  • 44.40 gm tomato paste
  • 2.50 gm paprika
  • 5.90 gm Dijon mustard
  • 200g button mushrooms, halved
  • 58.75 gm sour cream
  • 62.50 ml flat-leaf parsley, roughly chopped
  • 25g butter
  • 1 lemon, cut into wedges
Instructions:
  • In a saucepan, cover potatoes with cold water and bring to a boil. Cook until tender for 8 to 10 minutes. Drain and cool before cutting in half.
  • Coat beef strips with seasoned flour by placing them in a bag, shaking to coat, and then transferring them to a bowl.
  • In a large, deep frying pan over medium-high heat, sizzle 1 tablespoon of oil until shimmering. Sauté the onion and garlic until soft, about 4 to 5 minutes. Transfer to a plate.
  • Heat the rest of the oil in the pan and sear the beef until browned. Put back the onion and garlic. Pour in the stock and bring to a boil. Stir in tomato paste, paprika, and mustard. Reduce heat and simmer for 10 minutes. Toss in mushrooms and simmer for an additional 10 minutes. Fold in sour cream and parsley, cook until heated through.
  • Melt butter in a frying pan over medium heat, then saute the potato until golden for about 10 minutes. Serve stroganoff with crispy potatoes and a squeeze of lemon.

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