Forklet Search Explore
Recipe

Cards

Ingredients as an Image

Printed at the current scale: 12 servings · Metric · front and back, more cards if it runs long

Beef Stroganoff with Straw Potatoes

12 servings · 4 × 6 in
Mustard Sour Cream Sauce
89 ml unsalted butter
89 ml all-purpose flour
15 ml dry mustard powder
710 ml beef stock
175 ml sour cream
Beef
89 ml unsalted butter
3 small yellow onion, thinly sliced
2040 g beef 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
4 russet potatoes, peeled and cut into 3 mm matchsticks
kosher salt, to taste
30 ml parsley, finely chopped
1.5 l canola oil, for frying (to a depth of 4 cm)
forklet.co/r/rna75tXk?scale=3 · v1
  1. Mustard Sour Cream Sauce Melt 89 ml unsalted butter in a small saucepan over medium heat. Stir in 89 ml all-purpose flour and 15 ml dry mustard powder and cook, stirring, for 2 min.
  2. Whisk in 710 ml beef stock a little at a time, bring to a boil and cook until thick, about 2 min.
  3. Take the pan off the heat, stir in 175 ml sour cream and set aside.
  4. Beef Melt 89 ml unsalted butter in a 30 cm (11 ¾ in) skillet over medium heat and cook 3 small yellow onions for about 5 min.
  5. Turn the heat to high, add 2040 g beef tenderloin and toss for about 3 min, just until it loses its raw red colour.
  6. 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.
  7. 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
  8. Pat 4 russet potatoes completely dry. Fry them in small batches until golden and crisp, about 3 min per batch. 185 °C
  9. Lift out onto paper towels and season with kosher salt while still hot.
  10. Spoon the stroganoff onto a platter, heap the straw potatoes loosely over the top and scatter with 30 ml parsley. Serve at once.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • 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)
Scan for the Full Recipe