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Categories:
new potatoes chives extra-virgin olive oil butter onion chestnut mushrooms garlic sweet paprika white wine fillet steak tomato tomato sauce beef stock sour cream flat leaf
Viewed: 48 - Published at: 6 years agoIngredients
- 1 lb new potatoes, halved
- 1/2 None bunch chives, roughly chopped
- 1/2 tbsp extra-virgin olive oil
- None None Stroganoff
- 3 tbsp butter
- 1 None medium onion, peeled and sliced
- 1 cup chestnut mushrooms, sliced
- 2 cloves garlic, peeled and minced
- 1/2 tsp Hungarian sweet paprika
- 1/4 cup dry white wine
- 12 oz fillet steak, sinew removed, cut into thick strips
- 1 tbsp tomato paste
- 2/3 cup tomato sauce
- 1/2 cup beef stock
- 1/4 cup sour cream
- 1 None small bunch flat-leaf parsley leaves, roughly chopped
Method
- Bring a large saucepan of salted water to a boil. Cook the potatoes for 12-15 mins until tender. Drain and smash lightly with a fork, then stir through the chives and extra-virgin olive oil. Season.
- Meanwhile, heat 2 tbsp of the butter in a large saucepan over a medium-high heat. Add the onion and mushrooms and cook for 6 mins before adding the garlic and paprika. Cook for a further minute, add the wine and reduce until almost evaporated. Transfer to a bowl and set aside.
- Return the pan to the heat and melt the remaining butter. Add the beef and cook for 2 mins until brown. Add the tomato paste and cook for 1 min.
- Stir in the tomato sauce and stock, then return the onions and mushrooms to the pan. Bring to a boil, then reduce the heat to low and simmer gently for 5 mins until the meat is tender. Season.
- Remove from the heat and stir through the sour cream. Top with parsley and serve with smashed potatoes and chives.
