Strips of beef and onion in a creamy mustard and sour cream sauce on a plate with parsley

Beef Stroganoff with Straw Potatoes

Name: Beef Stroganoff with Straw Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Cuisine: Russia
Ingredients: 59 ml unsalted butter; 59 ml all-purpose flour; 10 ml dry mustard powder; 475 ml beef stock; 120 ml sour cream; 59 ml unsalted butter; 2 small yellow onion thinly sliced; 1360 g beef tenderloin cut into strips about 8 cm x 2.5 cm x 3 mm; kosher salt; black pepper freshly ground; 4 russet potatoes peeled and cut into 3 mm matchsticks; kosher salt; 30 ml parsley finely chopped; 1.5 l canola oil, for frying (to a depth of 4 cm)

Nadia Kim Demo

Makes: 8 servings
Active: 26 min
Total: 1 h

Egg FreeNut FreeHigh Protein 3 Components · 9% Weighed

You’ll Need Small saucepan (2 quart (2 litre)), Large skillet (30 cm (12 inch)), Deep saucepan for frying (4 quart (4 litre)), Deep-fry thermometer, Mandoline or sharp knife

8 servings · 26 min active · 1 h total

Egg FreeNut FreeHigh Protein 3 Components · 9% Weighed

You’ll Need Small saucepan (2 quart (2 litre)), Large skillet (30 cm (12 inch)), Deep saucepan for frying (4 quart (4 litre)), Deep-fry thermometer, Mandoline or sharp knife

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Mustard Sour Cream Sauce Keep As Written

Beef Keep As Written

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Ingredients

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Grams Metric As Written US

Mustard Sour Cream Sauce

687 g

Beef

1.56 kg

Straw Potatoes

860 g

For Cooking

Contains: gluten, wheat, milk, celery, mustard. Based on ingredients. Does not account for cross contact.

Nutrition 670 kcal per serving

Nutrient	Per Serving	Per 100 g
Energy	670 kcal	135 kcal
Fat	46 g	9.3 g
of Which Saturated	21 g	4.3 g
Carbohydrate	26 g	5.1 g
of Which Sugars	2.3 g	0.5 g
Fibre	1.9 g	0.4 g
Protein	38 g	7.6 g
Sodium	217 mg	44 mg

Computed from the ingredients. An estimate, not a lab analysis.

Method

Mustard Sour Cream Sauce

Melt in a small saucepan over medium heat. Stir in and and cook, stirring, for .

the paste bubbles and smells toasty, without browning

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Whisk in a little at a time, bring to a boil and cook until thick, about .

the sauce coats the back of a spoon

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Take the pan off the heat, stir in and set aside.

Safe to pause here

Beef

Melt in a 30 cm (11 ¾ in) skillet over medium heat and cook for about .

soft and lightly golden

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Turn the heat to high, add and toss for about , just until it loses its raw red colour.

the strips are browned in places and still pink inside

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Turn the heat to low, stir in the sauce and season with and . Cover to keep warm while you fry the potatoes; do not let it boil.

Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. USDA FSIS

Straw Potatoes

Pour 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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Pat completely dry. Fry them in small batches until golden and crisp, about per batch.

185 °Cthe bubbling quietens and the sticks rattle when stirred

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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
Lift out onto paper towels and season with while still hot.
Spoon the stroganoff onto a platter, heap the straw potatoes loosely over the top and scatter with . Serve at once.

From Nadia Kim

Before the noodles, mushrooms and canned soup, stroganoff was a quick, elegant dish of tender beef in a velvety sauce sharpened with mustard and soured with smetana. This version keeps it that way: the sauce is made first, the beef is seared for barely three minutes so it stays pink and soft, and the straw potatoes, fried crisp and salted, are piled on top just as Russian cooks have served it for more than a century.

Notes

The beef: tenderloin is traditional because it needs almost no cooking. Slice it across the grain into strips about 8 cm long, 2.5 cm wide and 3 mm thick; it is easier if the meat is half frozen.
Do not boil the sauce once the sour cream is in, or it can split. Keep everything on low heat at the end.
Straw potatoes: cut them on a mandoline. Rinse and dry them very well before frying so they crisp instead of steaming. Fry in small batches to keep the oil hot.
If you prefer, serve with buttered rice or mashed potatoes, but the crunchy straw potatoes are the classic garnish.

Storage

Best eaten straight away. Leftover stroganoff keeps 2 days in the fridge; reheat gently without boiling. The straw potatoes go soft once stored.