INGREDIENTS

• 4 tbsp. unsalted butter
• 2 tbsp. flour
• 1 tsp. dry mustard
• 1 cup beef stock
• ¼ cup sour cream
• 1 small yellow onion, thinly sliced
• 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
• 4 russet potatoes, peeled and sliced into ⅛″ matchsticks
• 2 tbsp. finely chopped parsley

INSTRUCTIONS

1. Heat 2 tbsp. butter in a 2-qt. saucepan over medium heat. Add flour and dry mustard, and cook, stirring, for 2 minutes. Gradually add stock, whisking constantly, and bring to a boil; cook until thick, about 2 minutes. Stir in sour cream, remove from heat, and set aside.

2. Heat remaining butter in a 12″ skillet over medium heat. Add onion, and cook until soft and lightly golden, about 5 minutes. Increase heat to high, add meat, and cook until just cooked through, about 3 minutes. Reduce heat to low, add reserved sauce, and season to taste with salt and pepper. Cover to keep warm.

3. Meanwhile, pour oil to a depth of 1½″ in a 4-qt. saucepan, and heat over medium heat until a deep-fry thermometer reads 365°. Working in batches, fry potatoes 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.