FRENCH'S BEEF STROGANOFF MIX RECIPES

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired. 

Steps:

• The first step is to make the rich beef bouillon. Cook 2 cups of bouillon until so much of it evaporates that you're left with half, so a cup of rich bouillon.
• Sauté the onions in two tablespoons of butter, then once golden and soft, add the beef strips.
• Turn the heat to high and cook, stirring from time to time, for a few minutes.
• Sprinkle in the salt and the pepper in the amount according to your taste.
• Set aside, but make sure it stays warm until you work on the sauce.
• Melt the two tablespoons of butter over medium heat, then stir in the flour and the mustard and cook for a mere minute.
• Pour in the bouillon, little by little, while constantly whisking, until it turns into a sauce, and then add in the sour cream.
• Add the sauce to the pan with the meat, add more salt and pepper, if needed, and cook just until warmed.
• Peel, then cut the potatoes into thin matchsticks.
• Fry the potatoes in batches in oil preheated to 365°F, taking care not to overcrowd the pot, so the temperature of the oil drops too much.
• Take the potato straws out of the oil once they are golden and place them on a paper towel-lined tray to drain.
• When you're ready to serve the dish, fry the potato straws in batches one more time in the same oil, only for a second or two, but this time heated to 370°F.
• The final result should be crisp and brown potato straws.
• Lay the potato straws on a paper towel-lined tray to drain, then salt them as desired.
• For serving, divide the meat and the sauce between plates and top them with potato straws.