This recipe was written originally for another site but not used. I only have one picture but the recipe (and the idea of the fried potatoes) is too good to not share here!
In the United States we eat our beef stroganoff over egg noodles, while in China it is most commonly served over white rice. Originally in Russian however, beef stroganoff is eaten over fried potatoes.
2/3 pound beef sirloin, cut into thin strips
3 tbsp butter
½ medium onion, sliced thinly
Salt and pepper
½ tsp fresh dill
2 tbsp flour
2 cups beef stock, reduced to 1 cup
1/3 cup sour cream
Fresh dill for garnish
2-3 medium potatoes
½ cup canola oil
Slice the potatoes into French fry-like strips and soak them in cold water for 1-2 hours.
Pour the beef stock into a saucepan and let it cook down to about 1 cup.
While the stock is reducing, melt 1 tbsp of butter in a large skillet. Fry the onions just until they are soft. Add in the beef slices. Cook the onions and beef about 5 min stirring regularly then remove the onions and beef to a plate and keep warm.
Return the skillet to the heat and melt the remaining 2 tbsp of butter. Add in the flour and stir constantly, cooking for 1-2 minutes. Slowly stir in the beef stock, whisking constantly. Add in the dill and bring the mixture to a low simmer. Remove the skillet from the heat and whisk in the sour cream. Set aside.
Drain the potatoes and pat them dry with paper towels. Heat approximately ½ cup of canola oil in a skillet and, working in batches so not to over-crowd the pan, fry the potatoes until brown. Place the potatoes on a paper towel lined plate to drain before sprinkling with salt.
Return the beef and onions to the pan with the sauce and bring back to a simmer.
Serve the stroganoff over the fried potatoes and garnish with fresh dill.