This delicious James Martin Beef Stroganoff with Sautéed Potatoes is a quick and creamy meal that’s perfect for a comforting dinner. Made with tender beef fillet, rich soured cream, and crispy potatoes, it’s a simple yet indulgent dish. You can easily adapt it with pantry staples for a satisfying weeknight dinner.
Ingredients Needed
For the beef stroganoff:
- 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
For the sautéed potatoes:
- 3 tbsp olive oil
- 3 large potatoes, peeled and cubed
- ½ onion, finely chopped
How To Make Beef Stroganoff
- Cook the onion and mushrooms: Heat a frying pan until hot, then add half the butter. Once foaming, add the onion and fry for 2–3 minutes, or until softened. Add the mushrooms and cook for 1–2 minutes.
- Add tomato purée and seasonings: Stir in the tomato purée, Dijon mustard, and paprika, cooking for a further minute.
- Simmer with beef stock: Add the beef stock, bring to a boil, then reduce the heat and simmer for 3–4 minutes.
- Prepare the beef: Season the beef with salt and freshly ground black pepper. In a separate frying pan, heat the remaining butter. When foaming, add the beef and fry for 2–3 minutes on each side, until browned all over.
- Flambé with brandy: Add the brandy and carefully flambé (ensure no flammable materials are above the pan).
- Add soured cream: Stir the soured cream into the onion and mushroom mixture and combine well.
- Combine beef and cream mixture: Once the flames have subsided, add the beef to the soured cream and mushroom mixture, cooking for an additional minute. Season with salt and pepper, and sprinkle with flatleaf parsley.
- Cook the sautéed potatoes: In another frying pan, heat the olive oil until hot. Add the cubed potatoes and cook for 2–3 minutes on each side or until tender and golden brown. Season with salt and pepper, then add the finely chopped onion and stir gently to combine.
- Serve: To serve, place two spoonfuls of the sautéed potatoes on each plate and spoon the beef stroganoff alongside.
Recipe Tips
- Use fresh beef fillet: For the best texture and flavor, choose a tender cut of beef fillet. It cooks quickly and stays juicy when prepared properly.
- Flambé carefully: When adding the brandy, make sure to flambé in a safe area. Remove any flammable materials from above the pan before igniting the alcohol.
- Don’t overcook the beef: Cook the beef for just 2–3 minutes on each side to keep it tender. Overcooking will make it tough and dry.
- Adjust the sour cream: If you prefer a creamier sauce, add a little extra sour cream, but balance it with seasoning to avoid overpowering the flavors.
- Crisp the potatoes well: Make sure the sautéed potatoes are golden and crispy on the outside for the best texture. Stir them gently to avoid breaking the cubes.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Beef Stroganoff cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 2–3 days.
- Freeze: Allow the Beef Stroganoff to cool completely before freezing in an airtight container. It can be frozen for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheat: Reheat the Beef Stroganoff in a pan over low heat for 5–7 minutes, stirring occasionally. Add a splash of water or broth if the sauce thickens too much.
Nutrition Facts
Serving Size: 1 serving
- Calories: 345
- Total Fat: 23g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 680mg
- Potassium: 600mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 20g
Try More James Martin Recipes:
- James Martin Potato Bacon And Cheese
- James Martin Pork Crackling
- James Martin Green Tomato Chutney
- James Martin Gooseberry Chutney
James Martin Beef Stroganoff
Description
This delicious James Martin Beef Stroganoff with Sautéed Potatoes is a quick and creamy meal that’s perfect for a comforting dinner. Made with tender beef fillet, rich soured cream, and crispy potatoes, it’s a simple yet indulgent dish. You can easily adapt it with pantry staples for a satisfying weeknight dinner.
Ingredients
For the beef stroganoff:
For the sautéed potatoes:
Instructions
- Cook the onion and mushrooms: Heat a frying pan until hot, then add half the butter. Once foaming, add the onion and fry for 2–3 minutes, or until softened. Add the mushrooms and cook for 1–2 minutes.
- Add tomato purée and seasonings: Stir in the tomato purée, Dijon mustard, and paprika, cooking for a further minute.
- Simmer with beef stock: Add the beef stock, bring to a boil, then reduce the heat and simmer for 3–4 minutes.
- Prepare the beef: Season the beef with salt and freshly ground black pepper. In a separate frying pan, heat the remaining butter. When foaming, add the beef and fry for 2–3 minutes on each side, until browned all over.
- Flambé with brandy: Add the brandy and carefully flambé (ensure no flammable materials are above the pan).
- Add soured cream: Stir the soured cream into the onion and mushroom mixture and combine well.
- Combine beef and cream mixture: Once the flames have subsided, add the beef to the soured cream and mushroom mixture, cooking for an additional minute. Season with salt and pepper, and sprinkle with flatleaf parsley.
- Cook the sautéed potatoes: In another frying pan, heat the olive oil until hot. Add the cubed potatoes and cook for 2–3 minutes on each side or until tender and golden brown. Season with salt and pepper, then add the finely chopped onion and stir gently to combine.
- Serve: To serve, place two spoonfuls of the sautéed potatoes on each plate and spoon the beef stroganoff alongside.
Notes
- Use fresh beef fillet: For the best texture and flavor, choose a tender cut of beef fillet. It cooks quickly and stays juicy when prepared properly.
- Flambé carefully: When adding the brandy, make sure to flambé in a safe area. Remove any flammable materials from above the pan before igniting the alcohol.
- Don’t overcook the beef: Cook the beef for just 2–3 minutes on each side to keep it tender. Overcooking will make it tough and dry.
- Adjust the sour cream: If you prefer a creamier sauce, add a little extra sour cream, but balance it with seasoning to avoid overpowering the flavors.
- Crisp the potatoes well: Make sure the sautéed potatoes are golden and crispy on the outside for the best texture. Stir them gently to avoid breaking the cubes.
James Martin Beef Stroganoff