Felix Francis
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A classic beef stroganoff with tender beef, mushrooms, and a creamy sour cream sauce, topped with crispy potato straws.
Ingredients
- 227 g beef tenderloin
- salt
- black pepper
- olive oil
- 1 medium red onion sliced
- 2 wild mushrooms sliced
- plain flour
- brandy
- 78.9 ml sour cream
- 14.8 ml lemon juice freshly squeezed
- 4.93 ml paprika
- 1 large potato peeled
- 0.5 clove garlic chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 157 mg
- Iron: 6.45 mg
- Magnesium: 72.9 mg
- Phosphorus: 405 mg
- Potassium: 986 mg
- Zinc: 5.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 227 g beef tenderloin
- salt
- black pepper
- olive oil
- plain flour
- brandy
- 78.9 ml sour cream
- 4.93 ml paprika
Prepare
- Slice 1 medium red onion
- Slice 2 wild mushrooms
- 14.8 ml lemon juice, freshly squeezed
- Peel 1 large potato
- Chop 0.5 clove garlic
Let's Cook
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Step 1.
Trim the beef tenderloin and cut it into strips. Season with salt and black pepper to taste.
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Step 2.
Heat a frying pan with olive oil over high heat. Sear the beef strips in the hot pan until browned on all sides, then remove and set aside.
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Step 3.
In the same pan, add a little more olive oil if needed. Add the sliced red onion and sliced wild mushrooms. Cook over medium heat until tender, about 5-7 minutes.
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Step 4.
Return the seared beef to the pan with the onions and mushrooms. Sprinkle a little plain flour over the mixture and stir to coat.
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Step 5.
Pour a generous measure of brandy (or cognac) over the mixture. Carefully ignite the alcohol with a long lighter or match to flambé, allowing the flames to subside. (Exercise caution when flambéing.)
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Step 6.
Stir in the sour cream, freshly squeezed lemon juice, and paprika. Reduce heat to low and let the mixture warm gently while you prepare the potato straws.
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Step 7.
While the stroganoff warms, peel the potato and grate it on the large-hole side of a box grater to produce long thin strips. If desired, rub the cut side of a garlic clove over the potato strips for flavor.
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Step 8.
Heat oil in a deep fryer or deep pan to 350°F (175°C). Fry the potato strips in batches until golden brown and crisp, about 2-3 minutes. Drain on paper towels and season with salt.
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Step 9.
Serve the beef stroganoff topped with the crispy potato straws.