Beef, Recipes

Beef stroganoff

Beef stroganoff

beef stroganoff


  • 1 ½ lb Beef tenderloin, sliced into 3″ long
  • 1 small yellow Onion, thinly sliced
  • 4 Russet Potatoes, peeled and sliced into matchsticks size
  • 2 tbsp Flour
  • 4 tbsp Unsalted Butter
  • 1 tsp Dry Mustard
  • 1 cup Beef Stock
  • ¼ cup Sour Cream
  • 2 tbsp Parsley, finely chopped
  • To taste Kosher Salt and Pepper
  • Canola Oil for frying


  • Set the saucepan over the medium heat and melt 2 tbsp butter. Add flour and dry mustard, keep stirring for couple minutes.
  • Gradually add stock, whisking constantly and bring to a boil; cook for couple minutes.
  • Stir in the sour cream, remove from the heat and set aside.
  • Set skillet over medium heat and add the remaining butter. Add onion and cook until soft.
  • Increase heat to high, add meat and cook until just cooked through, about 3 minutes.
  • Reduce the heat to low, add pre-made sauce, season with salt & pepper and cover to keep warm.
  • Heat oil in deep saucepan and fry the potatoes until golden and crisp. Place them on paper towels; season with salt while still warm.
  • Spoon the stroganoff onto a serving platter with the deep-fried potatoes on top.
  • Garnish with parsley and serve.

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