Loaded fries: SuperCrunch Stroganoff sensation

Ingredients loaded fries stroganoff sensation

Recipe for 10 people

• 2.5 kg Aviko SuperCrunch
• 750 g green beans
• 500 g small mushrooms
• 500 g (mini) cucumbers
• 3 sprigs of parsley
• 75 g butter
• 1.5 kg steak
• 750 ml stroganoff sauce (see tip)
• Oil for frying

Preparation method

25 minutes

• Heat the frying oil to 170 ºC. Shell the green beans. Wipe the mushrooms clean. Slice the cucumber. Finely chop the parsley.
• Cook the green beans in salted water for 8 minutes until al dente. Melt the butter in 3 large frying pans. Divide the steak into 10 pieces and sprinkle with salt and pepper. Fry the steak for 2-3 minutes per side until the meat is brown and pink inside, or cooked to your liking. Let the steak rest under aluminum foil for 10 minutes.
• Fry the mushrooms for 5 minutes in the remaining frying fat. Heat the stroganoff sauce over low heat. Stir occasionally.
• Fry the Aviko SuperCrunch in the hot oil for 3-3.5 minutes until golden brown and crispy. Drain the fries well and shake with salt to taste.
• Cut the steak into thin slices. Spoon the fries onto 10 plates. Divide the French beans, steak, stroganoff sauce, mushrooms and cucumber over the fries. Sprinkle with the parsley.

Tip: replace the steak with small meatballs or chicken breast for a child-friendly meal.

Tip: for homemade stroganoff sauce, spoon 200g of tomato puree and 2 tablespoons of mild paprika through the sautéed mushrooms and fry for a further 2 minutes. Add 200 ml of dry white wine and 500 ml of cooking cream. Season the stroganoff sauce with (Cayenne) pepper and finely chopped parsley.