Delicious Beef Stroganoff Easy Recipe
This magnificent recipe made with sliced beef in a sour cream sauce garnished, with straw potatoes was named after the Stroganov family of Russian merchants.
YIELD/SERVES: 4
Ingredients:
- 4 tablespoons unsalted butter
- 1 tablespoon dry mustard
- 2 tablespoons flour
- ¼ cup sour cream
- 1 small yellow onion, thinly sliced
- 1 cup beef stock
- 4 russet potatoes, peeled and sliced into ⅛″ matchsticks
- 1½ lb. beef tenderloin, cut into 3″ x 1″ x ⅛″ slices
- Kosher salt and freshly ground black pepper, to taste
- Canola oil, for frying
- 2 tablespoons finely chopped parsley
Instructions:
- Heat 2 tablespoons of butter in a 2-qt. saucepan over medium heat. Add flour and dry mustard, and cook, stirring, for approximately 2 minutes. Gradually add stock, whisking constantly and bring to a boil; then cook until thick, for about 2 minutes. Stir in the sour cream, remove from heat, and set it aside.
- Heat remaining butter in a 12″ skillet over medium heat. Add the onion, and cook until soft and lightly golden, for about 5 minutes. Increase the heat to high, add the meat, and cook until just cooked through, for about 3 minutes. Reduce the heat to low, add the reserved sauce, and season to taste with salt and pepper. Cover to keep it warm.
- Meanwhile, pour the oil to a depth of 1 1⁄2″ in a 4-qt. saucepan and heat over medium heat using a deep-fry thermometer until it reads 365°. Working in batches, fry the potatoes until they are golden and crisp, that’s about 3 minutes. Drain on paper towels; season to taste with salt while still warm.
- Spoon the stroganoff onto a serving platter and cover with a mound of jumbled straw potatoes. Garnish with parsley.
ENJOY !
