Authentic Beef Stroganoff Recipe Russia, Europe

The first step is to make the rich beef bouillon. Cook 2 cups (480 ml) of bouillon until so much of it evaporates that you're left with half, so a cup of rich bouillon.

Sauté the onions in two tablespoons of butter, then once golden and soft, add the beef strips.

Turn the heat to high and cook, stirring from time to time, for a few minutes or until cooked through.

Sprinkle in the salt and the pepper in the amount according to your taste.

Set aside, but make sure it stays warm until you work on the sauce.

Melt the two tablespoons of butter over medium heat, then stir in the flour and the mustard and cook for a mere minute.

Pour in the bouillon, little by little, while constantly whisking, until it turns into a sauce, and then add in the sour cream.

Add the sauce to the pan with the meat, add more salt and pepper, if needed, and cook just until warmed.

Peel, then cut the potatoes into thin matchsticks.

Fry the potatoes in batches in oil preheated to 365°F/185°C, taking care not to overcrowd the pot so the temperature of the oil drops too much.

Take the potato straws out of the oil once they are golden and place them on a paper towel-lined tray to drain.

When you're ready to serve the dish, fry the potato straws in batches one more time in the same oil, only for a second or two, but this time heated to 370°F/187°C.

The final result should be crisp and brown potato straws.

Lay the potato straws on a paper towel-lined tray to drain, then salt them as desired.

For serving, divide the meat and the sauce between plates and top them with potato straws.