Quick CardBeef Stroganoff with Straw Potatoes
8 servings
Mustard Sour Cream Sauce
- 59 mlunsalted butter
- 59 mlall-purpose flour
- 10 mldry mustard powder
- 475 mlbeef stock
- 120 mlsour cream
Beef
- 59 mlunsalted butter
- 2small yellow onion, thinly sliced
- 1360 gbeef tenderloin, cut into strips about 8 cm x 2.5 cm x 3 mm
- kosher salt, to taste
- black pepper, to taste, freshly ground
Straw Potatoes
- 4russet potatoes, peeled and cut into 3 mm matchsticks
- kosher salt, to taste
- 30 mlparsley, finely chopped
- 1.5 lcanola oil, for frying (to a depth of 4 cm)
- Mustard Sour Cream Sauce Melt 59 ml unsalted butter in a small saucepan over medium heat. Stir in 59 ml all-purpose flour and 10 ml dry mustard powder and cook, stirring, for 2 min.
- Whisk in 475 ml beef stock a little at a time, bring to a boil and cook until thick, about 2 min.
- Take the pan off the heat, stir in 120 ml sour cream and set aside.
- Beef Melt 59 ml unsalted butter in a 30 cm (11 ¾ in) skillet over medium heat and cook 2 small yellow onions for about 5 min.
- Turn the heat to high, add 1360 g beef tenderloin and toss for about 3 min, just until it loses its raw red colour.
- Turn the heat to low, stir in the sauce and season with kosher salt and black pepper. Cover to keep warm while you fry the potatoes; do not let it boil.
- Straw Potatoes Pour 1.5 l canola oil, for frying (to a depth of 4 cm) into a deep saucepan to a depth of about 4 cm (1 ½ in) and heat over medium to 185 °C. 10 min
- Pat 4 russet potatoes completely dry. Fry them in small batches until golden and crisp, about 3 min per batch. 185 °C
- Lift out onto paper towels and season with kosher salt while still hot.
- Spoon the stroganoff onto a platter, heap the straw potatoes loosely over the top and scatter with 30 ml parsley. Serve at once.
- Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
- Safety: Never fill the frying pan more than half full of oil, and lower the potatoes in gently: wet potatoes make hot oil spit. (The author)
