Beef Stroganoff
Photo: Christopher Hirsheimer
SERVES 4
This classic dish from Russia became popular in the United States during the 1950s, brought back by servicemen returning home from Europe after World War II. This recipe is adapted from Darra Goldstein's Taste of Russia (Russian Life Books, 3rd edition, 1999).
4 tbsp. butter
2 tbsp. flour
1 tsp. dry mustard
1 cup rich beef bouillon
1⁄4 cup sour cream
1 small yellow onion, peeled and thinly sliced
1 1⁄2 lbs. beef tenderloin, sliced into pieces
3" long × 1" wide × 1⁄8" thick
Salt and freshly ground black pepper
Vegetable oil
4 russet potatoes, peeled and sliced into 1⁄8"
matchsticks
2 tbsp. chopped parsley
1. Melt 2 tbsp. of the butter in a small saucepan over medium heat. Add flour and dry mustard, and stir with a wooden spoon for 2 minutes. Gradually add bouillon, whisking constantly until thick, about 2 minutes. Stir in sour cream, remove from heat, and set aside.
2. Melt remaining 2 tbsp. of the butter in a large skillet over medium heat. Add onions, and cook until soft and lightly golden, about 5 minutes. Increase heat to high, add meat, and sauté until just cooked through, 2–3 minutes. Reduce heat to low, add reserved sauce, and season to taste with salt and pepper. Cover to keep warm.
3. Meanwhile, fill a deep medium pot with oil to a depth of 1 1⁄2", and heat over medium heat to 365° on a candy thermometer. Fry potatoes in batches until golden and crisp, about 3 minutes. Drain on paper towels; season to taste with salt while still warm.
4. Spoon stroganoff onto a serving platter, and cover with a mound of jumbled straw potatoes. Garnish with parsley.
love making this dish, its easy and quick with a great return on taste. have made it for a few friends and all have enjoyed it. though i do add alittle red wine in the sauce at the end.