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Beef Stroganoff with Straw Potatoes

12 servings

Beef

≈ 85 gunsalted butter
≈ 210 gsmall yellow onion, thinly sliced
2040 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

≈ 850 grusset potatoes, peeled and cut into 3 mm matchsticks
kosher salt, to taste
≈ 7.5 gparsley, finely chopped
≈ 1420 gcanola oil, for frying (to a depth of 4 cm)

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)