Beef Stroganoff with Straw Potatoes, 12 servings
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Mustard Sour Cream Sauce · Step 1 of 3
Melt ≈ 85 g unsalted butter in a small saucepan over medium heat. Stir in ≈ 47 g all-purpose flour and ≈ 6 g dry mustard powder and cook, stirring, for 2 min.
the paste bubbles and smells toasty, without browning
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Mustard Sour Cream Sauce · Step 2 of 3
Whisk in ≈ 720 g 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
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Mustard Sour Cream Sauce · Step 3 of 3
Take the pan off the heat, stir in ≈ 170 g sour cream and set aside.
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Beef · Step 1 of 3
Melt ≈ 85 g unsalted butter in a 30 cm (11 ¾ in) skillet over medium heat and cook ≈ 210 g small yellow onions for about 5 min.
soft and lightly golden
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Beef · Step 2 of 3
Turn the heat to high, add 2040 g 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
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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.
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Straw Potatoes · Step 1 of 4
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.
185 °C
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Straw Potatoes · Step 2 of 4
Pat ≈ 850 g 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
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Straw Potatoes · Step 3 of 4
Lift out onto paper towels and season with kosher salt while still hot.
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Straw Potatoes · Step 4 of 4
Spoon the stroganoff onto a platter, heap the straw potatoes loosely over the top and scatter with ≈ 7.5 g parsley. Serve at once.