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.