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This is Bryce's fancy version that is made from a battle-scarred page torn out of Saveur magazine. It's a bit of an ordeal to make (we keep an electric deep fryer JUST to make the shoestring potatoes)... but WOW is it delicious!
4 T butter, split use
2 T flour
1 t. dry mustard
1 c beef bouillon
1/4 c sour cream
1 yellow onion, thinly sliced
1.5 lb beef tenderloin, sliced into 3" long by 1" wide by 1/8" thick pieces
salt & freshly ground black pepper
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4 russet potatoes, peeled and cut in 1/8" matchsticks*
oil for deep frying
Melt 2 T butter in a small saucepan over medium heat. Add flour and mustard and stir with a wooden spoon for 2 minutes. Gradually add bouillon, whisking constantly, until thick, about 2 minutes. Stir in sour cream, remove from heat, and set aside.
Start heating deep fryer to 365 F. (Bryce's note)
Melt remaining 2 T butter in a large skillet over medium heat. Add onions and cool until soft and lightly golden, about 5 minutes. Increase heat to high, add meat, and saute until just cooked through, 2-3 minutes. Reduce heat to low, add reserved sauce, and season to taste with salt and pepper. Cover to keep warm.
Meanwhile, pour oil into a deep medium pot to a depth of 1.5" and heat over medium heat to 365 F on a candy thermometer. Fry potatoes in batches until golden and crisp, about 3 minutes. Drain on paper towels. Season to taste with salt while still warm.
Spoon some stroganoff on your plate and top with shoestring potatoes.
*Back in the distant past, Jen was given potato frying duty and she tried the pot method as described. The potatoes frothed and hot oil cooked over and made a horrible mess more than once. She started refusing this job. Important improvements are... Rinsing the matchsticked potatoes is nice because it keeps them from turning a funky purpley-brown as the surface starch oxidizes. DRYING THEM is even more important (even if you don't rinse them)... put them on a clean tea towel and roll them until the surfaces no longer glisten.
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