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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?

thanks!

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  1. Top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips.
    It's got to be browned quickly, in butter, but the heat can be difficult to balance because the meat must brown quickly but the butter must be prevented from burning.

    2 Replies
    1. re: todao

      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.

      1. re: todao

        I wouldn't buy from a store that had such vague labelling as "Angus beef strips." Sounds as though they're just trying to fool the consumer. The best compromise between quality and price is probably top sirloin.

      2. 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.
        dick

        1 Reply
        1. Sirloin. Stick with chuck for pot roast.

          2 Replies
          1. re: rememberme

            Chuck can be very tender and juicy if basically 'flash fried'. Just literally a minute in a hot pan. Ghee not table butter will not burn.
            I recently made BS using a large ribeye cut into appropriate sized pieces. Pretty damned tasty

            1. re: Puffin3

              Any tender steak meat will work but primarily trimmings from the tenderloin, strips & prime ribs are used in restaurants. It's a good dish to use up expensive by products.

          2. 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?

            1 Reply
            1. re: Allstonian

              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.

            2. a flat iron cut is cheap and very tender

              1 Reply
              1. re: pcheflbc

                I'm thinking you may have also crowded the pan when browning, which in turn, ends up steaming the meat (it tends to come out grey and tough).