Traditional Russian Beef Stroganoff with Potatoes au Gratin

Method

1. Slice the beef into thin strips and season with salt and pepper.
2. In a pan, melt butter and sauté onions and garlic until translucent.
3. Add the beef and cook until browned.
4. Stir in mushrooms and cook until softened.
5. Pour in sour cream and simmer for 5 minutes.
6. Meanwhile, prepare potatoes au gratin: peel and slice potatoes, layer in a dish, and mix butter, flour, and milk to create a creamy sauce.
7. Cover and bake at 180°C (350°F) for 30 minutes.
8. Serve the beef Stroganoff over the potatoes au gratin and garnish with dill.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.