Beef Stroganoff Bread Potato
This is entirely inspired by the brilliant recipe by Sian Almond, the original of which can be purchased for a small fee via her linktree. We thought garlic butter and stroganoff would be an excellent addition, with another Sian-esque nod with some crispy shoestring fries on top.1 hour prep
45 minutes cook
Serves 4-6
Ingredients
- 1 xSian Almond's Jacket Potato Buns Recipe
- 400 gfillet steaks
- 1 tbspflaked sea salt
- 1 tbspvegetable oil
- 200 gshiitake mushrooms
- 3 shallots, finely chopped
- 1 , finely choppedgarlic clove
- 1 tsppaprika
- to taste flaked sea salt
- 1 tbspplain flour
- 200 mlred wine
- 500 mlbeef stock
- 100 mlsour cream
It's a great recipe and we highly recommend you give it a go. Fillet steak, mushrooms, sour cream and paprika topped with crunchy potatoes in a deceptively potatoey bun.
Method
Follow the instructions for the Jacket Potato Buns (essentially potato infused savoury doughnuts).
To make the stroganoff, take the steak out of the fridge and dry as much as you can, then season liberally with sea salt. Heat a frying pan to a high temp and add the oil, then fry the steak, flipping every 30 seconds, until the inside temp registers 40°C.
Remove the steak from the pan and pop it on a plate to rest. Add the mushrooms and reduce the heat, frying until softened. Add the shallots and garlic clove and fry for a further 5 minutes, then add the plain flour.
Deglaze with the red wine and add the beef stock. Reduce for around 15 minutes, during which time you can slice the steak.
Reduce the heat to the most gentle of simmers and add the sour cream. Add the steak back into the pan to warm gently through, then serve inside the potato buns with garlic butter and crispy shoestring fries.
More recipes from Hugh Woodward...
saved! saved!