Beef Stroganoff Crispy Straw Potatoes and Gherkins

Top chef Paul Foster is back with this satisfying and stunning Beef Stroganoff with Straw Potatoes. Paul says "don’t treat this dish as a casserole or creamy stew, it should be cooked quickly so that the meat is still rare. It is known to be served with pasta which is a nice alternative accompaniment, and sometimes even rice. I prefer really crispy fried potatoes for a contrast in texture."

Ingredients

  • 300g beef tail fillet
  • 25g butter
  • 1 banana shallot, peeled and sliced
  • 1 clove garlic, peeled and crushed
  • 100g button chestnut mushrooms
  • 1 tsp Dijon mustard
  • 1 tsp sweet smoked paprika
  • 120g beef stock
  • 100g sour cream
  • 50g double cream
  • 40g good quality brandy
To finish
  • 100g cornichons
  • 10g shredded parsley
Straw potatoes
  • 1 larger Maris Piper potato
  • 500g sunflower oil

Method

Cut the beef into strips roughly 2cm thick and roll in the paprika.

In a thick-based sauté pan heat the butter until foaming and add the beef, evenly spaced out to ensure it fries without steaming.

Colour both sides of the beef for around 1 minute and remove from the pan, keeping the fat in the sauté pan.

Add the shallot and garlic and cook for 2 minutes on a medium heat.

Slice the mushrooms and add to the pan, cook gently for 2 minutes, add a knob more butter if needed. When the mushrooms have all wilted, pour in the brandy and reduce to almost nothing.

Add the beef stock and both creams, bring to the boil and reduce to a sauce-like consistency. Stir in the mustard and season the sauce to taste.

Add the beef back to the pan and bring to the boil for 1 minute whilst stirring. Check the seasoning again.

Serve in a warm bowl, finish with shredded parsley and the cornichons and potatoes on the side.

Straw Potatoes

Peel the potatoes and cut into 2mm matchsticks. Rinse well in cold water and pat dry on kitchen paper.

Deep fry at 140C stirring a couple of times during cooking. When golden, remove from the oil, drain, and spread on kitchen paper.

Season with sea salt and allow to cool and crisp up. Keep in a cool place until needed.

Ingredients

  • 300g beef tail fillet
  • 25g butter
  • 1 banana shallot, peeled and sliced
  • 1 clove garlic, peeled and crushed
  • 100g button chestnut mushrooms
  • 1 tsp Dijon mustard
  • 1 tsp sweet smoked paprika
  • 120g beef stock
  • 100g sour cream
  • 50g double cream
  • 40g good quality brandy
To finish
  • 100g cornichons
  • 10g shredded parsley
Straw potatoes
  • 1 larger Maris Piper potato
  • 500g sunflower oil

Method

Cut the beef into strips roughly 2cm thick and roll in the paprika.

In a thick-based sauté pan heat the butter until foaming and add the beef, evenly spaced out to ensure it fries without steaming.

Colour both sides of the beef for around 1 minute and remove from the pan, keeping the fat in the sauté pan.

Add the shallot and garlic and cook for 2 minutes on a medium heat.

Slice the mushrooms and add to the pan, cook gently for 2 minutes, add a knob more butter if needed. When the mushrooms have all wilted, pour in the brandy and reduce to almost nothing.

Add the beef stock and both creams, bring to the boil and reduce to a sauce-like consistency. Stir in the mustard and season the sauce to taste.

Add the beef back to the pan and bring to the boil for 1 minute whilst stirring. Check the seasoning again.

Serve in a warm bowl, finish with shredded parsley and the cornichons and potatoes on the side.

Straw Potatoes

Peel the potatoes and cut into 2mm matchsticks. Rinse well in cold water and pat dry on kitchen paper.

Deep fry at 140C stirring a couple of times during cooking. When golden, remove from the oil, drain, and spread on kitchen paper.

Season with sea salt and allow to cool and crisp up. Keep in a cool place until needed.