Beef stroganoff with matchstick potatoes recipe
 Rick Stein cooks up a classic Russian beef stroganoff recipe, and reveals his incredibly moreish matchstick potatoes. 675g/1½ lb beef fillet, preferably cut from the tail end65g/2½oz unsalted butter1½ tbsp paprika (hot Hungarian, if you like a little subtle heat)1 large onion, very thinly sliced350g/12oz button mushrooms, thinly sliced3 tbsp sunflower oil300ml/10fl oz soured cream2 tsp lemon juicesmall handful of parsley leaves, finely choppedsaltfreshly ground black pepper 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 450g/1lb floury potatoes, such as Maris Piper, peeledsunflower oil, for deep-frying 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.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.Heat the sunflower oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F.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.Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm.Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner. 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.Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. 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.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.Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further.Stir in the lemon juice and parsley and serve with the matchstick potatoes. Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide. Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide. 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. 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. Heat the sunflower oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F. Heat the sunflower oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F. 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. 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. Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm. Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm. Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner. Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner. 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. 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. Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. 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. 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. 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. 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. Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further. Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further. Stir in the lemon juice and parsley and serve with the matchstick potatoes. Stir in the lemon juice and parsley and serve with the matchstick potatoes.