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Beef stroganoff

David Massey from Great Food Live
Make your own meaty broth for David Massey's stroganoff, topped with chilli-speckled sweet potato crisps

Beef stroganoff

Method

1. For the broth; place the beef, carrots, onions, celery stick, ginger, and bay leaves into a pan. Pour over enough cold water to cover. Bring the contents to a boil over a moderate heat. Turn the heat down, cover and simmer for 1 hour until it has reduced by half. Skim off any fat from the surface while the broth is simmering.

2. Add the peppercorns and parsley, and continue to cook until reduced by a further two-thirds. Strain the broth, discard the meat and vegetables and add salt to taste. You should have about 1 litre of finished broth. You'll need about 350ml for this dish - freeze any remaining in an airtight box.

3. For the sweet potato crisps; Peel the potatoes and soak in cold water for 30 minutes. Drain and thinly slice into rounds - you can use a mandolin for this. Heat the vegetable oil in a deep-fryer, and when hot, fry the potatoes, in batches, until crisp and golden. Drain on absorbent kitchen paper and dust with salt and chilli powder. Keep warm while you make the stroganoff.

4. For the stroganoff, heat the butter in a saucepan, and briskly fry the beef strips to seal in the juices. This shouldn't take longer than 2-3 minutes.

5. Add the onions, mushrooms, garlic, and chilli, and continue cooking for 3 minutes.

6. Pour in about 350ml of the beef broth and add the Dijon mustard. Simmer for 4-5 minutes before stirring in the unsalted butter. Stir in the sour cream and brandy and serve straight away with the potato crisps.

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Serves: 2

Prep: 30 min
Cook: 1 hr 30 min

Ingredients

For the beef broth

450g stewing beef, on the bone
2 small Carrots
2 Onions, skins on
1 stick Celery
2.5 cm root ginger
2 Bay leaves
8 Black peppercorns
3 tbsp chopped Parsley
Salt

For the sweet potato crisps

2 Sweet potatoes
450ml vegetable oil
Salt, to taste
1 tsp Chilli powder

For the stroganoff

2 tsp Butter
250g Beef fillet, cut into finger-length strips
1 onion, thinly sliced
12 button mushrooms, sliced
1 small garlic clove, crushed
1 fresh chilli, chopped
2 tsp Dijon mustard
25g unsalted Butter
2 tsp sour cream
4 tbsp Brandy