Eye fillet stroganoff with crushed chive potatoes

  • 15 mins preparation
  • 25 mins cooking
  • Serves 2
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  • 500 gram new or chat potatoes, halved
  • 1/2 bunch chives, roughly chopped
  • 1 1/2 tablespoon extra-virgin olive oil
  • sea salt and cracked black pepper
  • 50 gram butter
  • 1 medium brown onion, sliced
  • 150 gram swiss brown mushrooms, sliced
  • 2 clove garlic, minced
  • 1 1/2 teaspoon hungarian sweet paprika
  • 1/4 cup (60ml) dry white wine
  • 350 gram eye fillet steak, sinew removed, cut into thick strips
  • 1 tablespoon tomato paste
  • 2/3 cup (160ml) tomato passata (purée)
  • 1/2 cup (125ml) beef stock
  • 1/4 cup (60g) sour cream
  • 1 small bunch flat-leaf parsley leaves, roughly chopped


  • 1
    Bring a large saucepan of salted water to the boil. Cook the potatoes for 12-15 minutes until tender. Drain and crush lightly with a fork. Stir through the chives and extra-virgin olive oil; season with salt and pepper.
  • 2
    Meanwhile, heat 30 grams of the butter in a large saucepan over medium-high heat. Add the onion and mushrooms and cook for 6 minutes before adding the garlic and paprika. Cook for a further minute, add the wine and reduce until almost evaporated. Transfer to a bowl and set aside.
  • 3
    Return the pan to the heat and melt the remaining butter. Add the beef and cook for 2 minutes till brown. Add the tomato paste and cook for 1 minute.
  • 4
    Stir in the passata and stock; return the onions and mushrooms to the pan. Bring to the boil, then reduce heat to low and simmer gently for 5 minutes until the meat is tender. Season with salt and pepper.
  • 5
    Remove from the heat and stir through the sour cream. Top with parsley and serve with crushed potatoes and chives.