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Printed at the current scale: 4 servings · US With Grams · A4 or Letter, one page where it fits

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Beef Stroganoff with Straw Potatoes

4 servings

Mustard Sour Cream Sauce

  • 2 tbspunsalted butter
  • 2 tbspall-purpose flour
  • 1 tspdry mustard powder
  • 1 cupbeef stock
  • ¼ cupsour cream

Beef

  • 2 tbspunsalted butter
  • 1small yellow onion, thinly sliced
  • 1.5 lbbeef 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
  • 2 tbspparsley, finely chopped
  • 6 ⅓ cupscanola oil, for frying (to a depth of 4 cm)
  1. Mustard Sour Cream Sauce Melt 2 tbsp unsalted butter in a small saucepan over medium heat. Stir in 2 tbsp all-purpose flour and 1 tsp dry mustard powder and cook, stirring, for 2 min.
  2. Whisk in 1 cup 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 ¼ cup sour cream and set aside.
  4. Beef Melt 2 tbsp unsalted butter in a 30 cm (11 ¾ in) skillet over medium heat and cook 1 small yellow onion for about 5 min.
  5. Turn the heat to high, add 1.5 lb 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 6 ⅓ cups 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 2 tbsp 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)