Ingredients

• 75g/3oz butter
• 1 onion
• finely sliced
• 150g/5oz white mushrooms
• finely sliced
• 2 tbsp tomato purée
• 1½ tsp Dijon mustard
• ½ tsp hot smoked paprika
• 110ml/4fl oz beef stock
• 500g/1lb 2oz beef fillet
• cut into strips
• salt and freshly ground black pepper
• 150ml/5fl oz brandy
• 200ml/7fl oz soured cream
• 2 tbsp flatleaf parsley
• 3 tbsp olive oil
• 3 large potatoes
• peeled and cubed
• ½ onion
• finely chopped

Directions

• Heat a frying pan until hot
• then add half the butter. When foaming
• add the onion and fry for 2–3 minutes
• or until just softened.
• Add the mushrooms and cook for 1–2 minutes.
• Add the tomato purée
• mustard and paprika and cook for a further minute.
• Add the beef stock and bring to the boil
• then reduce the heat and simmer for 3–4 minutes.
• Season the beef with salt and freshly ground black pepper.
• Heat a separate frying pan and add the remaining butter. When foaming
• add the beef and fry for 2–3 minutes on both sides
• until browned all over.
• Add the brandy and carefully allow to flambé in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.)
• Add the soured cream to the onion and mushroom mixture and mix well.
• When the flames have subsided
• add the beef to the soured cream and mushroom mixture and cook for one minute. Season
• to taste
• with salt and freshly ground black pepper and add the parsley.
• For the sautéed potatoes
• heat the oil in a frying pan until hot
• then add the potatoes and cook for 2–3 minutes on each side
• or until tender and golden-brown all over. Season well with salt and freshly ground black pepper and add the onions. Stir gently to combine.
• To serve
• place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside.