How to Make Beef Stroganoff Irani
Persian style Beef Stroganoff with a crown of fried fluffy potatoes. Growing up this was a dish my mom would serve at many of her large dinner parties. Not everyone makes the fancy fluffy potatoes - many do match stick potatoes and even use store bought Pik Nik potatoes to top the meat - but the way I see it, you have paid a good amount of money for this cut of beef, and the remainder of the dish prep is so easy - so please take the time and make your own fries. Make them fluffy like this recipe - the presentation is memorable and it really tastes great. If I have one advice about the fries, if you think you will have left overs, don't top all of the meat with the potatoes - save some for when you re-heat the beef on the stove the next day, and top it with fresh potatoes. These fries will keep very nicely in a Tupperware for days! No one who has tasted this dish and hasn't dreamt about it for days to come. It looks intimidating but I promise it's not hard at all, and so rewarding, and so satisfyingly delicious!
Ingredients
Serves 8
For the meat:
- 4 lbs of beef filet mignon
- 1 cup Crème fraîche or sour cream
- 3 tbsp of your favorite mustard. I love the aioli mustard from Trader Joes
- 2 onions
- Bunch of chopped parsley
- 1/2 stick of butter
- 1 tbsp flour
- Salt and pepper to taste
For potato crown:
- 4 large russet potatoes
- About 4 cups of frying oil (for potatoes)
-Salt to taste
Instructions
Peel and grate the potatoes on the large side of a standard grater. Cover in cold water. Wash the potatoes until water turns clear. Drain and squeeze all the water out with a towel like, you would with fresh cheese.
In a deep pot, heat 2 inches of vegetable oil, drop the potatoes in small batches as to avoid sticking. Let sit and reach a golden crisp before moving - It may look like it's all stuck together but as soon as you start removing it from the oil it will all fall apart very nicely as long as you have washed all the excess starch out in the first step - just trust the process. take out with slotted spoon (Chinese slotted spoons work well) onto paper cloth. Salt when hot. Repeat till all potatoes are fried. This can be done hours ahead!
Chop onions, fry in vegetable oil until golden brown - remove and reserve. You are looking for a nice deep golden brown on the onions. You are frying them in a rather high heat unlike caramelizing. This ingredient is called Piaz Dagh in Farsi, literally meaning "hot onions". This methos gives a distinct flavor to you r dish so be mindful of that. Most Persian stores sell piaz dagh in their frozen foods section and honestly they do a pretty good job of it.
Cut your tenderloin into about 1 inch long, 1/2 inch wide pieces.
Dust your beef with some ground pepper - Put a sliver of butter (or a bit of oil just to coat pan ) into a large frying pan and fry the beef in small batches, You are looking for a nice dry sear on both sides of the meat so don't add too much butter or oil - this meat eaten alone will taste like kebab if it is done correctly. you do not want to render juices so be mindful of the high heat and a quick sear - Be sure to add another sliver of butter to your pan before frying each new batch - pepper the beef first and salt at the end (you don't want the salt first as it will drain the juices out early in in this process) - these will take 2 minutes on each side - sizzle, brown, season, turn and remove into a bowl and set aside.
Once all beef is seared, use the same frying pan with a sliver more of butter to fry up 1 tbsp of flour. By this time a nice amount of juices have rendered ut form the beef onto the dish they are in - drain the beef dish and add all the juices into the frying pan. Use a whisk to mix flour with juices - then add mustard and lastly add the sour cream and mix in. Be sure to season as you go.
add the beef back , add fried onions, let it warm through but don't over cook, add fresh chopped parsley.
Transfer to dish and top with potatoes. Serve and enjoy!
Source: https://www.leilicooks.com/blog/blog-post-title-one-cbh3c-6apfd
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