Pulled Beef Stroganoff with Shoestring Fries

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. Toss potatoes with oil on prepared tray and season with salt and pepper. Bake for 15-18 minutes, until golden and cooked through. Turn once during cooking.
3. While potatoes cook, prepare pulled beef stroganoff. Finely slice onion and garlic and grate carrot. Set all aside.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook onion and garlic for 1-2 minutes, until starting to caramelize. Add carrot and cook for 3-4 minutes, until starting to soften. Add stroganoff spice mix and cook for 30 seconds until fragrant.
5. Add pulled beef, stock, mustard and gherkins and bring to boil. Reduce heat to medium and simmer for 2-4 minutes, until slightly thickened. Break up beef finely with a wooden spoon as it cooks. Add a tablespoon of water at a time if sauce becoming too thick.
6. Add sour cream and parsley and stir to combine. Season to taste with salt and pepper and remove from heat when warmed through.
7. Divide baby cos lettuce leaves between plates. Pack each lettuce cup with pulled beef stroganoff and top with plenty of sour cream. Serve shoestring fries on the side.