Recipes, re-invented from cooking shows
Easy Stroganoff Poutine
Prep. Time:
Baking Time:
Total Time:
10 minutes
30 minutes
40 minutes
Serves:
4 servings
An easier take on Anya's Stroganoff Poutine from Top Chef ™ Season 22. Frozen oven chips replace the double-fried potatoes, supermarket chestnut mushrooms stand in for foraged chanterelles, and the vodka deglaze and five-part garnish are gone. Two components, seven steps and forty minutes instead of...
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Ingredients
FOR THE CHIPS: Frozen thick-cut chips — 2 lb / 900 g Fine sea salt — to taste
FOR THE STROGANOFF SAUCE: Unsalted butter — 2 tbsp / 30 g Chestnut or cremini mushrooms — 10 oz / 280 g, sliced Shallot — 1 medium / 40 g, finely diced Garlic — 2 cloves, minced Cornstarch — 2 tsp / 6 g Beef stock — 1 1/2 cups / 360 ml; mushroom stock for a meat-free version Dijon mustard — 1 tbsp / 15 g Sour cream — 1/2 cup / 120 ml, full fat, at room temperature Cracked black pepper — to taste, generous
TO ASSEMBLE: Cheese curds — 6 oz / 170 g, cold; low-moisture mozzarella torn into chunks also works Fresh dill — 2 tbsp / 6 g, chopped Flat-leaf parsley — 2 tbsp / 6 g, chopped
EQUIPMENT: Large baking tray Large frying pan Wooden spoon or spatula Sharp knife and board
Method
STEP 1: BAKE THE CHIPS
Heat the oven to the temperature on the packet, usually 425°F / 220°C. Spread the frozen thick-cut chips out in a single layer on a large baking tray and bake for 25–30 minutes, turning once halfway, until deep gold and crisp at the edges. Salt them with fine sea salt the moment they come out of the oven.
STEP 2: BROWN THE MUSHROOMS
While the chips bake, melt 1 tbsp of the unsalted butter in a large frying pan over high heat. Add the sliced chestnut or cremini mushrooms in as close to a single layer as the pan allows and leave them undisturbed for 2 minutes before stirring. Cook 5–7 minutes, until they have given up their water, taken good colour and squeak against the pan. Season lightly.
STEP 3: SOFTEN THE SHALLOT AND GARLIC
Lower the heat to medium. Add the remaining butter, the shallot and the garlic, and cook 2–3 minutes until soft and fragrant but not coloured.
STEP 4: BUILD THE SAUCE
Whisk the cornstarch into a couple of tablespoons of the beef stock until smooth, then pour it into the pan with the rest of the stock and the Dijon mustard. Simmer briskly for 5–6 minutes, scraping the browned bits from the base of the pan, until the sauce lightly coats a spoon. Keep it loose enough to run down into the chips.
STEP 5: STIR IN THE SOUR CREAM
Take the pan off the heat and let it stop bubbling. Stir in the room-temperature sour cream until smooth, and do not let it boil again — sour cream splits above a simmer. Season hard with salt and cracked black pepper, then taste: it should be savoury, faintly sharp from the mustard and unmistakably of mushroom. Hold it warm off direct heat.
STEP 6: LAYER CHIPS AND CURDS
Pile the hot chips into warmed bowls. Scatter the cold cheese curds over them while the chips are still fiercely hot, so the curds soften at the edges without collapsing into a pool.
STEP 7: SAUCE, GARNISH AND SERVE
Ladle the stroganoff over the top straight away and scatter with the chopped dill and flat-leaf parsley. Serve at once — assembled poutine has a working life of about four minutes.
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Instructions
FOR THE CHIPS:
Frozen thick-cut chips — 2 lb / 900 g
Fine sea salt (/interesting-ingredients/pink-himalayan-salt-(fine))— to taste
FOR THE STROGANOFF SAUCE:
Unsalted butter — 2 tbsp / 30 g
Chestnut or cremini mushrooms — 10 oz / 280 g, sliced
Shallot — 1 medium / 40 g, finely diced
Garlic — 2 cloves, minced
Cornstarch — 2 tsp / 6 g
Beef stock — 1 1/2 cups / 360 ml; mushroom stock for a meat-free version
Dijon mustard (/interesting-ingredients/dijon-mustard)— 1 tbsp / 15 g
Sour cream — 1/2 cup / 120 ml, full fat, at room temperature
Cracked black pepper — to taste, generous
TO ASSEMBLE:
Cheese curds — 6 oz / 170 g, cold; low-moisture mozzarella torn into chunks also works
Fresh dill — 2 tbsp / 6 g, chopped
Flat-leaf parsley — 2 tbsp / 6 g, chopped
EQUIPMENT:
Large baking tray
Large frying pan
Wooden spoon or spatula
Sharp knife and board
Heading 5
Ingredients
STEP 1: BAKE THE CHIPS
Heat the oven to the temperature on the packet, usually 425°F / 220°C. Spread the frozen thick-cut chips out in a single layer on a large baking tray and bake for 25–30 minutes, turning once halfway, until deep gold and crisp at the edges. Salt them with fine sea salt the moment they come out of the oven.
STEP 2: BROWN THE MUSHROOMS
While the chips bake, melt 1 tbsp of the unsalted butter in a large frying pan over high heat. Add the sliced chestnut or cremini mushrooms in as close to a single layer as the pan allows and leave them undisturbed for 2 minutes before stirring. Cook 5–7 minutes, until they have given up their water, taken good colour and squeak against the pan. Season lightly.
STEP 3: SOFTEN THE SHALLOT AND GARLIC
Lower the heat to medium. Add the remaining butter, the shallot and the garlic, and cook 2–3 minutes until soft and fragrant but not coloured.
STEP 4: BUILD THE SAUCE
Whisk the cornstarch into a couple of tablespoons of the beef stock until smooth, then pour it into the pan with the rest of the stock and the Dijon mustard. Simmer briskly for 5–6 minutes, scraping the browned bits from the base of the pan, until the sauce lightly coats a spoon. Keep it loose enough to run down into the chips.
STEP 5: STIR IN THE SOUR CREAM
Take the pan off the heat and let it stop bubbling. Stir in the room-temperature sour cream until smooth, and do not let it boil again — sour cream splits above a simmer. Season hard with salt and cracked black pepper, then taste: it should be savoury, faintly sharp from the mustard and unmistakably of mushroom. Hold it warm off direct heat.
STEP 6: LAYER CHIPS AND CURDS
Pile the hot chips into warmed bowls. Scatter the cold cheese curds over them while the chips are still fiercely hot, so the curds soften at the edges without collapsing into a pool.
STEP 7: SAUCE, GARNISH AND SERVE
Ladle the stroganoff over the top straight away and scatter with the chopped dill and flat-leaf parsley. Serve at once — assembled poutine has a working life of about four minutes.
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