Complete Beef Stroganoff: Fresh Salad, Light Rice, and Crispy Straw Potatoes
A complete and elegant dish combining a creamy, flavorful beef stroganoff, served with a vibrant fresh salad, light rice, and golden, crispy straw potatoes.
🛒 Ingredients
4 servings
- 28 oz beef (sirloin or ribeye)
- 14 oz button mushrooms
- 2 medium onions
- 1 cup thick crème fraîche or sour cream
- 1 cup beef broth
- 2 tsp mustard
- 1 tsp paprika
- Green salad (lettuce, arugula, or mixed greens)
- 2 tomatoes
- 1 cucumber
- 2 tbsp olive oil
- Balsamic vinegar
- 2 cups basmati rice
- 4 medium potatoes
- Vegetable oil for frying
- Salt, pepper, fresh parsley
Watch the original video
Watch on TikTokDirections
- 1
Prepare the straw potatoes: peel and cut the potatoes into thin matchsticks, soak them for 30 minutes in cold water, then fry at 350°F until golden brown.
- 2
Cook the rice according to package instructions in salted water, then drain and set aside.
- 3
Prepare the salad: wash and chop the lettuce, cut the tomatoes and cucumber into pieces, and dress with olive oil and balsamic vinegar.
- 4
Cut the beef into approximately 1-inch cubes. Brown in a hot skillet with a little oil, season with salt and pepper. Set aside.
- 5
In the same skillet, sauté the sliced onions for 5 minutes, then add the quartered mushrooms and cook for 8 minutes.
- 6
Return the beef to the pan, add the mustard and paprika, and mix well.
- 7
Pour in the beef broth, cover, and let simmer for 15 minutes.
- 8
Add the crème fraîche at the end of cooking, stir gently, and let reduce for 5 minutes. Taste and adjust seasoning.
- 9
Plating: place the rice in the center of the plate, top with the stroganoff, serve the salad on the side, and garnish with the straw potatoes.
💡 Chef's Tip
For an even creamier stroganoff, whisk an egg yolk into the crème fraîche before adding it to the pan. Straw potatoes are best prepared using a mandoline. The meat should be seared quickly to ensure it remains tender.
