GROUND BEEF & POTATOES STROGANOFF
The new potatoes have just arrived at the market! They may have been around for a while, but I only saw them last week and bought a couple of kilos. They are tiny with very thin skin and don’t need to be peeled. I often cook them simply by boiling them and then mixing them with a bit of butter, fresh dill, sea salt and black pepper... That's it! Simple heaven! Their wonderful sweetness and texture don't require anything more.
However, the carnivores in my house had a different opinion. For dinner, they wanted a protein-rich dish that combined meat and potatoes, rather than just steak with boiled potatoes on the side. Since there are hardly ever any leftovers when I make beef Stroganoff, I started thinking in the Stroganoff direction, and that’s how this recipe was born.
The ingredient list is quite short since I didn't have much in my fridge at the time. But the essentials for Stroganoff were there: crème fraîche, mustard and paprika.
The result? No leftovers whatsoever! It was all gone. However, I’m almost certain that this dish is even better the next day, once the potatoes have had time to absorb all the creamy sauce.
Please let me know if you try it!
P.S. As it turned out, this method is actually a great way to make a gluten-free version of Stroganoff. The potato starch thickens the sauce, so there's no need to use flour or any other thickening agents.
Ingredients:
1 lb (450g) ground beef
1 medium onion
2 garlic cloves
Season with 1/2 tsp salt, 1/2 pepper, 1/2 paprika
2 cups (500ml) beef stock
1 bay leaf
14 oz (400g) small potatoes
1 cup (250ml) sour cream
1 tbsp dijon mustard
1 tablespoon butter
1 tablespoon oil (olive or any other neutral oil)
Handful fresh parsley
Kitchen utensils: large frying pan with lid, chopping board and knife, spatula.