I have wanted to make homemade chips for a while as my parents inherited a deep fryer from the previous owners of the house when they bought it in 2006. Up until yesterday no-one had touched this fryer, partly because we all have a deep rooted fear of the possibility of a fat fire. So I plucked up the courage as I really wanted chips to accompany a beef stroganoff and did some reading on the internet on how to operate our fryer before giving it a go.
The first thing I have to say is I honestly had no idea how much oil you needed to use a fryer, to the extent that I had to go out to our local shop and buy some more. On the flip side, the oil can be re-used which is good as I hate waste! The whole process of making the chips was fairly painless, I preheated the oil, added the potato chips, set a timer and let the fryer do its job. The chips were superb, even if I do say so myself! They were crunchy on the outside and soft in the middle, everything you want in a chip.
As I mentioned above, the chips were made specifically to accompany a beef stroganoff, which has a wonderfully rich yet slightly sour sauce. When making a stroganoff I strongly urge you to buy the best quality beef that you can afford. This is because the dish is greatly enhanced by using high quality beef (you will find if you use cheaper cuts that the meat can be fairly tough). This really is a great meal to try and is a good option for a special occasion as it is slightly different but absolutely delicious. If you don’t have a fryer I would suggest serving the stroganoff with potato sticks or roast potatoes. Enjoy!
Ingredients: (Serves 3)
- 400g – 500g beef (steak if possible – finely sliced)
- 1 red onion (finely sliced)
- 2 garlic cloves (finely chopped)
- 3 mushrooms (finely sliced)
- 1 tbsp brandy
- 1 heaped tsp paprika
- 1 beef stock cube
- 1 glass red wine
- 2 heaped tbsp crème fraiche
- 75-100ml cream
- juice of ½ a lemon
- oil (for cooking with)
- Heat some oil in a frying pan, add the onions and garlic and allow to soften.
- Add the slices beef and brandy to the pan season well and cook for 2-3 minutes then, remove beef from the pan and set to one side.
- Add the wine to the frying pan and reduce down, after about 5 minutes add the stock cube, mushrooms and paprika, stir together and cook for 3-5 minutes.
- Finally add the crème fraiche, cream and lemon juice, stir well and add more seasoning as required before placing the beef back in the pan and cooking for a further 2-3 minutes.
- 6-5 medium potatoes (peeled and cut into equal-sized batons roughly 1cm thick)
- Place the potatoes in some salted water and par-boil for 15-20 minutes.
- Drain in a colander and set above the pan to continue to drain for 30-45 minutes.
- Pre-heat your deep fryer to 150C.
- Add your chips and cook for 6 minutes.
- Raise the chips out of the oil and increase the temperature of the deep fryer to 180C.
- Cook the chips for a further 6-7 minutes or until golden brown.
- Drain the chips before serving.