Beef Stroganoff with Extra Virgin Olive Oil Mash by Matt Sinclair

Beef Stroganoff with Extra Virgin Olive Oil Mash by Matt Sinclair

Prep
0
Cooking time
0
Serves
4

Method

  1. Place the potatoes in a saucepan with a pinch of salt and cover with cold water by 4cm. Bring to the boil and cook until fork tender, approximately 20 minutes. Drain and transfer back into the saucepan. Pour in ½ of the milk and mash the potatoes. Add small amounts of milk at a time to loosen the potatoes. Whisk in the Extra Virgin Olive Oil gradually until well combined and smooth. Season to taste with salt and white pepper.
  2. Place the flour, paprika and a pinch of salt and pepper in a bowl and mix to combine. Add the beef and toss to coat.
  3. Heat 1 Tbsp oil in a heavy based pan over medium high heat. Sear ½ the beef for 1-2 minutes until lightly golden. Remove and set aside. Heat 1 Tbsp oil and repeat with remaining beef. Set aside.
  4. Reduce heat to medium and heat remaining oil. Add the onions, garlic and mushroom and toss to combine. Cook, stirring often, for 8-10 minutes or until soft and starting to caramelise. Add the tomato paste, stir through and cook for a further 1 minute. Gradually pour in the stock and season with Worcestershire, salt and pepper to taste. Return beef to the pan and stir through, along with the sour cream. Garnish with fresh parsley.

Divide Extra Virgin Olive Oil mash between 4 bowls and spoon over the stroganoff.

**TIP – Place the steaks in the freezer for 30 minutes to firm slightly, but not freeze. This will make it easier to cut into thin slices.

Ingredients Chevron Icon

3 Tbsp plain flour

2 tsp smoked paprika

Salt and Pepper

500gm scotch fillet, very thinly sliced **

3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil

1 brown onion, thinly sliced

1 clove garlic, chopped

250g button mushrooms, sliced

2 Tbsp tomato paste

1 Cup Liquid Beef Stock

2 Tbsp Worcestershire sauce

200g sour cream

Extra Virgin Olive Oil Mashed Potato

600 g waxy potatoes, peeled, diced

100ml milk

3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil

Salt

White pepper