I have good luck with this recipe. Most people serve it with
noodles, but the classic way to serve it is supposedly with
straw potatoes. Do NOT use tomatoes or ketchup in it - that
is what ruins it, IMO.
Beef Stroganoff
1 Tablespoon mustard powder (I use Colemans) 1 Tablespoon
sugar 2 teaspoons salt 4 - 5 Tablespoons vegetable oil 2
medium onions, sliced in thin rings 1 pound fresh mushrooms,
cleaned and sliced thinly lengthwise 2 pounds beef filet,
all fat trimmed off 1 teaspoon freshly ground black pepper 1
pint sour cream
In a small bowl combine mustard powder, 1 1/2 tsp of the
sugar, a pinch of salt and enough hot water to form a thick
paste. Let mixture rest at room temperature for about 15
minutes. Heat 2 tablespoons of the oil in a heavy 10 - 12
inch frying pan over high heat, until very hot (a light haze
forms over the oil). Add onions and mushrooms, cover and
reduce heat to low. Simmer 20 - 30 minutes, stirring
occasionally, until the vegetables are soft. Remove them to
paper towels to drain, then return them to the pan.
Slice beef across grain into 1/4 inch rounds, then slice
into 1/4 inch strips. Heat 2 tablespoons of oil in a
second pan over high heat until very hot but not smoking.
Add half the meat, tossing constantly until it is lightly
browned (about 2 minutes). Add to the onion and mushroom
pan and fry the other half of the meat in the meat pan,
adding more oil if necessary. When cooked, transfer to the
other pan. Add the remaining salt, pepper and the mustard
paste. Increase heat to medium, add sour cream, a
tablespoon at a time, mixing gently but well. When the
sour cream has been added, add remaining 1/2 teaspoon
sugar and reduce heat to low. Cover and simmer 2 - 3
minutes or until sauce is heated through. Taste and adjust
seasoning. To serve, place on heated serving platter, and
top with straw potatoes. 6 servings
Straw Potatoes
3 large baking potatoes, such as russet or Idaho (2 pounds)
Vegetable oil for deep frying Salt to taste
Starting at least 3 hours before serving, scrub the
potatoes well under cold running water and peel them.
Using a sharp knife cut each potato lengthwise into
long sticks about 1/8 inch square. Place in a large
bowl of cold water and refrigerate for 2 hours. Drain
well on paper towels and pat completely dry. Wrap the
potatoes in paper towels to keep them from discoloring.
Place a large cake rack over a flat pan. In a Dutch
oven or other deep heavy pan, melt shortening to 325
degrees over high heat to a depth of 2 - 3 inches. In
batches, without crowding, deep-fry the potato sticks
until tender and just beginning to color, about 3
minutes. Using a mesh-type skimmer, transfer to the
wire rack and let cool. The fried potatoes can stand at
room temperature for up to four hours. Right before
serving, preheat the oven to 200 degrees for keeping
the potato sticks warm as you deep fry them. Transfer
the cooled potato sticks to paper towels and pat to
remove excess fat. Reheat the shortening over high heat
to 375 degrees. In batches, without crowding, add the
potato sticks and fry until crisp and golden brown, 1
to 2 minutes. Using the skimmer, transfer the cooked
potato sticks to a wire rack and place in the oven to
keep warm while frying the rest. Season lightly with
salt and serve immediately. 4 servings
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