What is a good beef for beef stroganoff?
First time poster here!
So I made beef stroganoff for the first time this week. Flavor was delicious but the beef was very tough and dried out. I used Angus beef strips. They were barely browned (actually grey) when I removed from the pan so I don't think they were overcooked at the time that I removed. The strips were probably 2 inches in length and 3/8 of an inch in thickness.
Was it the type of beef/overcooking that caused it to dry out that quickly?
Any suggestions as to the type of beef and length of cut?
I agree. I go with top of the line beef as well. ilikefood123, I brown the beef to rare and transfer it to a plate right away. That allows more full-flavoured drippings to intermingle with the sauce when the beef goes back in. I reintroduce the beef to the sauce just before serving allowing sufficient time for it to reheat. I also pour the plate drippings in, but I'm sure you know that.
I intend no offense but "Angus beef strips" is meaningless.
Angus is a breed of beef cow.
"Angus beef" is a highly merchandised USDA choice beef but tells you nothing about the cut.
Angus strip loin or angus sirloin or bottom round?
All might be Angus but all different.
My stroganoff is done with choice chuck.
I would consider no other cut.
Beef stroganoff is one of my "signature" dishes - I've been cooking it for nearly 40 years. I use flank steak, cut across the grain to about the same size you describe, maybe a bit thinner.
My meat gets pretty thoroughly cooked - well browned in a combination of butter and oil at high heat, then I add onions and cook them together, and finally do the same with the mushrooms - but it doesn't come out dry or tough. I almost wonder whether you *undercooked* your beef?
My Stroganoff is always a sauté item using the end pieces and the chain meat, that which can't be cut for steaks, from beef tenderloin. Chain is the side piece from the butt end of the tenderloin that many meat cutters leave on that usually falls off when you cook it. In my restaurant days Beef Stroganoff was cooked at table side and never past just medium.