less than 30 mins
10 to 30 mins
Serves 4
Rick Stein cooks up a classic Russian beef stroganoff recipe, and reveals his incredibly moreish matchstick potatoes.
By Rick Stein
Ingredients
- 675g/1½ lb
beef fillet, preferably cut from the tail end - 65g/2½oz unsalted
butter - 1½ tbsp
paprika (hot Hungarian, if you like a little subtle heat) - 1 large
onion, very thinly sliced - 350g/12oz button
mushrooms, thinly sliced - 3 tbsp
sunflower oil - 300ml/10fl oz
soured cream - 2 tsp
lemon juice - small handful of
parsley leaves, finely chopped -
salt - freshly ground
black pepper
For the matchstick potatoes
- 450g/1lb floury potatoes, such as Maris Piper, peeled
-
sunflower oil, for deep-frying
Method
-
Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide.
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For the matchstick potatoes, cut the potatoes by hand into short sticks 3mm/0.2in thick or use a mandoline. Set aside in a bowl of cold water.
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Heat the sunflower oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F.
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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.
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Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm.
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Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner.
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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.
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Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot.
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Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the oil and steak.
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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.
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Return the steak to the pan and heat very gently for one minute – the beef should not be cooked any further.
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Stir in the lemon juice and parsley and serve with the matchstick potatoes.
