For the beef stroganoff
75g/3oz lactose free butter
2 tbsp tomato purée
1½ tsp Dijon mustard
½ tsp paprika
110ml/4fl oz low FODMAP beef stock
500g/1lb 2oz beef fillet, cut into strips
salt and freshly ground black pepper
150ml/5fl oz brandy
200ml/7fl oz lactose free cream
2 tbsp flatleaf parsley
1 tbsp chopped chives
For the sautéed potatoes
3 tbsp olive oil
3 large potatoes, peeled and cubed
Heat a frying pan until hot, then add half the butter. When foaming, add the tomato purée, mustard and paprika and cook for a minute.
Add the beef stock and bring to the boil, then reduce the heat and simmer for 3-4 minutes.
Season the beef with salt and freshly ground black pepper.
Heat a separate frying pan and add the remaining lactose free butter. When foaming, add the beef and fry for 2-3 minutes on both sides, until browned all over.
Add the brandy and carefully allow to flambé in the pan. (Note: make sure there are no flammable materials above the pan when flaming.)
Add the lactose free cream to the paprika, tomato and mustard mixture and mix well.
When the flames have subsided, add the beef to the lactose free cream and paprika mixture and cook for one minute.
Season, to taste, with salt and freshly ground black pepper and add the parsley and chives.
For the sautéed potatoes, heat the oil in a frying pan until hot, then add the potatoes and cook for 2-3 minutes on each side, or until tender and golden-brown all over.
Season well with salt and freshly ground black pepper. Stir gently to combine.
To serve, place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside.
Recipe adapted from: Good Food