52. Mushroom Stroganoff with Sautéed Potato

Stroganoff can be served with all sorts of carbohydrates - rice, pasta, mash potato - but I’m informed that a decadent way to eat it in a Russian restaurant would be to order it with sautéed potato, so that’s what we’re doing. If you can find porcini powder, you can just use a tablespoon of that instead of the porcini mushroom liquid listed in this recipe.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the porcini in a heatproof jug and cover with 250mL boiling water. Leave to soak.

Step 2

Heat half the oil and butter in a large pot or Dutch oven, and fry the shallots for 5 minutes or until translucent and soft. Add the mushrooms, garlic, tomato paste and paprika and allow them to sweat and brown for 5 minute or so.

Step 3

Add the brandy and allow this to cook off completely, about another 5 minutes, before adding the beef style stock and porcini mushroom stock, straining that one or leaving the gritty bits behind on the bottom of the jug.

Step 4

Bring the pot to a simmer, then add the sour cream and mustard, and allow this to cook further for another 10 minutes or so, until the sauce is coating the mushrooms nicely and appears thick and rich. Season with a little more salt if needed, and thicken with the corn starch slurry.

Step 5

While the stroganoff is cooking, add the remaining half of the olive oil and butter to a large frying pan and heat. Once hot, add the potatoes and arrange them so they form a shallow layer over the whole pan. Cover the potato and allow it to fry on medium heat, giving them a light season with salt and turning them over every 5 minutes or so until cooked so they don’t burn.

Step 6

Serve the stroganoff next to the sautéed potato, sprinkle with a little parsley and serve with a few gherkins.