Beef stroganoff

PREPARATION

1. Heat the Big Green Egg with the Cast Iron Grid in place to 200 °C. Heat the oil in a deep-fat fryer to 140 °C. In the meantime, thoroughly wash the potatoes, chop them into chunks then rinse them under the cold tap. Dab dry with a clean tea towel then deep-fat fry them for approximately 5 minutes in the hot oil. Allow to drip dry on kitchen roll.
2. Cut the steak into strips. Remove the stalk and the seeds from the bell peppers and chop coarsely approx. 1½ cm in wide. Peel the onions, halve then slice. Brush and halve the mushrooms and slice the gherkins. Strip the leaves and needles from the thyme and rosemary, then peel the garlic. Mince the herbs and garlic. Mix one clove of garlic through the herbs and set aside the other two.
3. Heat a liberal dash of olive oil in the Cast Iron Dutch Oven on the EGG’s grid and brown the steak strips on all sides. Add the bell pepper, onions, mushrooms and the garlic you set aside earlier and mix well. Then mix in the paprika powder followed by the tomato puree. Then douse with the cognac and vodka (be careful of any possible flames), allow to simmer for a few minutes, then add the stock and the cream. Close the EGG’s lid, reduce the temperature to 140 °C and allow to cook gently for 25 minutes.
4. Remove the Cast Iron Dutch Oven from the EGG, place it on a heat-proof surface on the table and put the lid on the pan so the contents stay warm. Heat a dash of sunflower oil in a frying pan on the stove and fry the potato slices until golden brown, then season with salt and pepper, curry powder and the herb mix. Mix the gherkin and silver onions through the stroganoff and then season to taste with pepper, salt and Tabasco. Check the thickness of the stroganoff and, if necessary, mix and add potato starch and water as a thickening agent.