Olga and Valeria's Deconstructed Beef Stroganoff

Prep time: 40 mins
Cook time:1½ hours
Serves: 4


800g medium potatoes, coarsely chopped 

60ml (¼ cup) olive oil

2 garlic cloves, bruised 

4 rosemary sprigs

600g beef scotch fillet steaks, at room temperature

1 tbs olive oil

1 tsp smoked paprika

Watercress, to garnish


2 tbs olive oil

1 onion, finely chopped

1 garlic clove, crushed

150g button mushrooms, quartered

200ml dry white wine

40g butter

3 thyme sprigs

1 tbs mild paprika

2 tsp Worcestershire sauce 

2 tsp Dijon mustard

400ml salt-reduced beef stock

120g crème fraîche


1. Preheat oven to 180C. 

2. Place potatoes in a saucepan of cold water, bring to the boil and boil until tender. Drain. Transfer to an oven tray and drizzle with 2 tbs of oil and season. Toss to combine. Roast, turning and adding garlic and rosemary halfway though, for 1 hour or until crisp and golden.

3. Meanwhile, to make sauce, heat oil in a frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, for 2-3 minutes or until softened, but not coloured. Add mushroom and cook, stirring occasionally, until softened and all liquid has evaporated. Add wine and simmer until reduced by half. Stir in butter, thyme and paprika. Stir in Worcestershire sauce, mustard and stock. Simmer for 20 minutes or until reduced and thickened. Remove from heat and whisk in crème fraîche. 

4. Preheat a frying pan over high heat. Brush steak all over with remaining oil and rub in paprika. Season. Add steak to pan and cook for 2 minutes on each side or until cooked to your liking. Transfer to a warm plate, loosely covered with foil, for 5 minutes to rest. Thickly slice.

5. Divide steak and potato among serving plates. Pour over sauce and garnish with watercress to serve.