September 23, 2010
Saveur's Beef Stroganoff recipe which I found while browsing the magazine's website. What attracted me to this version of the dish was the addition of shoestring potatoes. One big russet potato was all it took to make a mountain of them. It took awhile for me to finish the pan frying and was getting tired but they were a nice touch which completed the dish. Sirloin or other more tender cuts of beef are best used for this. I used a less tender cut which I thinly sliced. However, it's important for the pieces to be uniformly sliced to cook evenly. The recipe didn't call for mushrooms but we just love them and so I decided to add them. This will always be one of our favorites.