Beef stroganoff with sautéed potatoes recipe
 Nothing is so easy, elegant and delicious as a beef stroganoff. James Martin uses the best fillet to make his recipe the height of luxury. 75g/3oz butter1 onion, finely sliced150g/5oz white mushrooms, finely sliced2 tbsp tomato purée1½ tsp Dijon mustard½ tsp hot smoked paprika110ml/4fl oz beef stock500g/1lb 2oz beef fillet, cut into stripssalt and freshly ground black pepper 150ml/5fl oz brandy200ml/7fl oz soured cream2 tbsp flatleaf parsley 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 oil3 large potatoes, peeled and cubed½ onion, finely chopped 3 tbsp olive oil 3 large potatoes, peeled and cubed ½ onion, finely chopped Method 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. 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. 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 mushrooms and cook for 1–2 minutes. Add the tomato purée, mustard and paprika and cook for a further minute. 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. 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. 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. 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 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. 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. 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. 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. To serve, place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside.