Mushroom Beef Stroganoff with Potato Mash

Ingredients

• 600 g raw trimmed lean top-sirloin steak, about 2 cm thick
• 800 g floury potatoes, peeled and cut into 3 cm pieces
• 250 g mushrooms, sliced
• 150 g onion, thinly sliced
• 30 g neutral oil, divided
• 40 g unsalted butter, divided
• 150 ml milk
• 200 ml beef stock
• 150 g sour cream
• 10 g plain flour
• 15 g Dijon mustard
• 8 g fine salt, divided
• 1/2 tsp ground black pepper
• 30 g scallions, sliced
• 10 g parsley, chopped

Let’s make it

1. Put the potatoes in a saucepan, cover with cold water by 2 cm and add 3 g salt. Bring to a boil and simmer for 15–20 minutes until tender.
2. Meanwhile season the whole steak with 2 g salt and the pepper. Heat 15 g oil in a heavy frying pan over medium-high heat. Sear the steak for about 5–7 minutes per side, until its center reaches 145°F / 63°C. Transfer to a clean board and rest for at least 3 minutes before slicing into narrow strips.
3. Lower the pan heat to medium and add the remaining 15 g oil, 15 g butter, onion and mushrooms. Cook for 8–10 minutes until the mushrooms brown. Stir in the flour for 1 minute, then gradually add the stock and mustard. Simmer for 3 minutes.
4. Drain the potatoes and let them steam-dry in their hot pan for 1 minute. Mash with the milk, remaining 25 g butter and 2 g salt, then cover to keep warm.
5. Turn the mushroom sauce to low. Mix a spoonful of warm sauce into the sour cream, then stir it back into the pan with the remaining 1 g salt. Add the sliced beef and board juices and warm gently for 1–2 minutes without boiling.
6. Divide the mash among four bowls and spoon the stroganoff beside it. Finish with the sliced scallions and chopped parsley.