Bistro Stroganoff With Sweet Potato Matchsticks…….

By Simon  , , ,   

April 3, 2015

Super quick, super easy midweek supper, beautiful fillet beef stroganoff, today made with a slight twist to fuel the dairy and nightshade intolerant amongst us......

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Generous

Ingredients

500 Grams Beef fillet

1 Small handful Pink peppercorns

1 Small handful Sichuan pepper flakes

1 Dash Sunflower oil

1 Pinch Sea salt

3 Medium Echalion shallots

2 Medium Plump garlic

Heaped tbsp Sour cream

1-2 tbsp Dijon mustard

1 Handful Parsley or seasonal tarragon

1 Dash Freshly squeezed lemon juice

Directions

I like to marinate the slivers of beautiful beef fillet for a couple of hours to start.  In a pestle and mortar smash a handful of pink peppercorns and sichuan pepper flakes, add a good drizzle of sunflower oil and a pinch of salt, combine well adding to the beef in a non metalic dish, cover and pop in the fridge.  The traditional Stroganoff would use paprika spice, so this recipe is great for those with nightshade family intolerance.

Slice up 3 large echalion shallots into matchsticks, place a frying pan or wok over a moderate heat, add a dash of sunflower oil and fry the onions and garlic with a pinch of salt until soft and caramelised, add the marinated beef to the pan and fry quickly for 2-3 minutes.  Turn the heat down, add sour cream, mustard and a large handful of freshly chopped parsley or seasonal tarragon a good squeeze of lemon juice and you are ready to go. Today we subbed the dairy soured cream for a goat cream and it works really well.

Serve, traditional bistro style with matchstick potato fries or sub for sweet potato matchsticks and a nice crisp green salad, works great with steamed wild rice too, simple, quick and totally delicious..........

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