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1
Make the cucumber pickle by thinly slicing the cucumber and shallot with a mandoline.
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2
Place in a non-metallic bowl with the sugar, vinegar and a small pinch of salt.
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3
Stir to mix and set aside for at least 30 minutes.
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4
Add the potatoes to a pan of salted boiling water, bring back to the boil and simmer for 4 minutes.
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5
Drain and spread out on a tray lined with kitchen towel to dry.
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6
Slice the beef fillet into 1cm thick strips.
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7
Set aside.
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8
Melt 15g of the butter in a large, deep, heavy-based frying pan and add the onion and paprika.
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9
Season, cover with a piece of greaseproof paper and the pan lid and sweat over a very low heat for 20 minutes, stirring occasionally, until the onion is soft.
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10
Lift the onions from the pan with a slotted spoon and set aside.
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11
Meanwhile, heat the sunflower oil in another large frying pan over a medium-high heat and add half the potatoes.
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12
Fry, turning occasionally, for 6-7 minutes or until the potatoes are browned.
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13
Transfer to a plate lined with kitchen paper and add the remaining potatoes to the pan.
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14
Fry until browned, then add to the tray of potatoes and keep warm in a low oven.
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15
Melt 15g of the butter in the pan and add the mushrooms.
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16
Season and fry over a medium heat, stirring, for 8-10 minutes or until the mushrooms are tender and any liquid has evaporated.
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17
Add to the onions.
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18
Melt the remaining butter in the pan and place over a high heat.
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19
Add the beef fillet and fry for 30 seconds.
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20
Flip and fry for 30 more seconds.
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21
Pour the brandy into the pan and light it - the flames will leap up, so be prepared for that.
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22
When the flames have died down, remove the steak from the pan.
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23
Return the onions and mushrooms to the pan and pour in the sour cream.
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24
Warm over a very low heat for 2-3 minutes, stirring, until the sauce is heated through.
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25
Slide the steak back into the pan with any juices and stir to coat.
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26
Season to taste.
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27
Serve the beef Stroganoff with the sauteed potatoes and cucumber pickle, garnished with chopped fresh parsley.
