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Beef Stroganoff with Straw Potatoes

4 servings · 4 × 6 in
Mustard Sour Cream Sauce
≈ 28 g unsalted butter
≈ 16 g all-purpose flour
≈ 2 g dry mustard powder
≈ 240 g beef stock
≈ 57 g sour cream
Beef
≈ 28 g unsalted butter
≈ 70 g small yellow onion, thinly sliced
680 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
≈ 850 g russet potatoes, peeled and cut into 3 mm matchsticks
kosher salt, to taste
≈ 7.5 g parsley, finely chopped
≈ 1420 g canola oil, for frying (to a depth of 4 cm)
forklet.co/r/rna75tXk?units=grams · v1
  1. Mustard Sour Cream Sauce Melt 28 g unsalted butter in a small saucepan over medium heat. Stir in 16 g all-purpose flour and 2 g dry mustard powder and cook, stirring, for 2 min.
  2. Whisk in 240 g 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 57 g sour cream and set aside.
  4. Beef Melt 28 g unsalted butter in a 30 cm (11 ¾ in) skillet over medium heat and cook 70 g small yellow onion for about 5 min.
  5. Turn the heat to high, add 680 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 1420 g 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 850 g 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 7.5 g 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)
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