Beef Stroganoff with Straw Potatoes

I have good luck with this recipe. Most people serve it with noodles, but the classic way to serve it is supposedly with straw potatoes. Do NOT use tomatoes or ketchup in it - that is what ruins it, IMO.

In a small bowl combine mustard powder, 1 1/2 tsp of the sugar, a pinch of salt and enough hot water to form a thick paste. Let mixture rest at room temperature for about 15 minutes.

Heat 2 tablespoons of the oil in a heavy 10 - 12 inch frying pan over high heat, until very hot (a light haze forms over the oil). Add onions and mushrooms, cover and reduce heat to low.

Simmer 20 - 30 minutes, stirring occasionally, until the vegetables are soft. Remove them to paper towels to drain, then return them to the pan.

Slice beef across grain into 1/4 inch rounds, then slice into 1/4 inch strips.

Heat 2 tablespoons of oil in a second pan over high heat until very hot but not smoking. Add half the meat, tossing constantly until it is lightly browned (about 2 minutes).

Add to the onion and mushroom pan and fry the other half of the meat in the meat pan, adding more oil if necessary. When cooked, transfer to the other pan.

Add the remaining salt, pepper and the mustard paste. Increase heat to medium, add sour cream, a tablespoon at a time, mixing gently but well.

When the sour cream has been added, add remaining 1/2 teaspoon sugar and reduce heat to low. Cover and simmer 2 - 3 minutes or until sauce is heated through. Taste and adjust seasoning.

To serve, place on heated serving platter, and top with straw potatoes.

Straw Potatoes: Starting at least 3 hours before serving, scrub the potatoes well under cold running water and peel them. Using a sharp knife cut each potato lengthwise into long sticks about 1/8 inch square.

Place in a large bowl of cold water and refrigerate for 2 hours. Drain well on paper towels and pat completely dry. Wrap the potatoes in paper towels to keep them from discoloring.

Place a large cake rack over a flat pan. In a Dutch oven or other deep heavy pan, melt shortening to 325 degrees F over high heat to a depth of 2 - 3 inches.

In batches, without crowding, deep-fry the potato sticks until tender and just beginning to color, about 3 minutes.

Using a mesh-type skimmer, transfer to the wire rack and let cool. The fried potatoes can stand at room temperature for up to four hours.

Right before serving, preheat the oven to 200 degrees F for keeping the potato sticks warm as you deep fry them.

Transfer the cooled potato sticks to paper towels and pat to remove excess fat.

Reheat the shortening over high heat to 375 degrees F. In batches, without crowding, add the potato sticks and fry until crisp and golden brown, 1 to 2 minutes. Using the skimmer, transfer the cooked potato sticks to a wire rack and place in the oven to keep warm while frying the rest.

Season lightly with salt and serve immediately.