Beef Stroganoff with Straw Potatoes, 8 servings
-
Mustard Sour Cream Sauce · Step 1 of 3
Melt ¼ cup unsalted butter in a small saucepan over medium heat. Stir in ¼ cup all-purpose flour and 2 tsp dry mustard powder and cook, stirring, for 2 min.
the paste bubbles and smells toasty, without browning
-
Mustard Sour Cream Sauce · Step 2 of 3
Whisk in 2 cups beef stock a little at a time, bring to a boil and cook until thick, about 2 min.
the sauce coats the back of a spoon
-
Mustard Sour Cream Sauce · Step 3 of 3
Take the pan off the heat, stir in ½ cup sour cream and set aside.
-
Beef · Step 1 of 3
Melt ¼ cup unsalted butter in a 30 cm (11 ¾ in) skillet over medium heat and cook 2 small yellow onions for about 5 min.
soft and lightly golden
-
Beef · Step 2 of 3
Turn the heat to high, add 3 lb beef tenderloin and toss for about 3 min, just until it loses its raw red colour.
the strips are browned in places and still pink inside
-
Beef · Step 3 of 3
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 · Step 1 of 4
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.
185 °C
-
Straw Potatoes · Step 2 of 4
Pat 4 russet potatoes completely dry. Fry them in small batches until golden and crisp, about 3 min per batch.
the bubbling quietens and the sticks rattle when stirred
185 °C
-
Straw Potatoes · Step 3 of 4
Lift out onto paper towels and season with kosher salt while still hot.
-
Straw Potatoes · Step 4 of 4
Spoon the stroganoff onto a platter, heap the straw potatoes loosely over the top and scatter with 2 tbsp parsley. Serve at once.