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What is a good beef for beef stroganoff?

i
ilikefood123 Dec 10, 2008 08:32 AM

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!

  1. m
    ManicMunchi Jun 5, 2012 06:19 AM

    The cut size sounds about right. I tend to use Ribeye steak.A little expensive but packed full of flavour and the fat prevents it from drying out.You can actually make a stroganoff in under three minutes.I've seen it done on TV a bunch of times.I occasionally add garlic, red wine and soft fresh peppercorns and slow cook it for flavour, then serve with fresh pasta to give it more of an italian flavour and more richness.

    1. g
      gilintx Oct 2, 2011 11:45 PM

      I've gone as lean as sirloin, and as fatty as a ribeye. The trick is to not cook the meat completely through on the first pass, but rather to brown it, transfer to a bowl, then pop back in when you're finishing your sauce. Maybe your heat wasn't high enough when you tried to brown? As others have mentioned, I really have no idea what 'Angus beef strips' means, as Angus is just a breed of cattle, not a cut, so I can't advise you on that.

      1. Hank Hanover Oct 2, 2011 11:21 PM

        Classically, the Russian czars preferred prime tenderloin but many of us can't afford it. Assuming it was the good Angus that is as good if not better than choice, it should have been pretty good. It does sound like you overcrowded the pan. You need to have everything pretty much done and just sear them off and throw them into the stroganoff.

        The other approach is the beef chuck route. That's good too but you need to braise it slow to keep it tender. Once it is tender then add the other stuff.

        The meatball approach gives you the flavors without having the toughness or the braising.

        The meatball approach is a very nice weeknight dinner.

        5 Replies
        1. re: Hank Hanover
          hill food Oct 2, 2011 11:57 PM

          the meatball approach is good, but isn't it then Konigsburger Klops?

          1. re: hill food
            Hank Hanover Oct 4, 2011 01:24 AM

            Gesundheit! Not sure what that is but it is probably closer to our own version of hamburger helper. :-)

            1. re: Hank Hanover
              Googs Oct 4, 2011 07:10 AM

              http://en.wikipedia.org/wiki/K%C3%B6n...

              1. re: Hank Hanover
                linguafood Oct 4, 2011 09:01 AM

                Koenigsberger Klopse are meatballs in a creamy caper sauce, usually served with potatoes or rice. They are about as far from HH as humanly possible.

                1. re: linguafood
                  Hank Hanover Oct 4, 2011 10:52 AM

                  I knew I would get in trouble there. I was referring to my meat approach.

          2. greygarious Dec 10, 2008 04:08 PM

            Since getting the meat just right can be tricky, you might want to try meatball stroganoff instead - I don't have a specific recipe.

            1. w
              weezycom Dec 10, 2008 03:33 PM

              a nice piece of sirloin cut against the grain, very hot pan with a mix of butter and oil (for higher temps w/out burning the butter) and just a handful of beef strips at a time so that the pan isn't crowded and you can sear on all sides. Takes a while to work all the way through the meat, but soooooo worth it.

              1. p
                pcheflbc Dec 10, 2008 09:20 AM

                a flat iron cut is cheap and very tender

                1 Reply
                1. re: pcheflbc
                  n
                  nvcook Dec 10, 2008 03:27 PM

                  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).

                2. Allstonian Dec 10, 2008 09:06 AM

                  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
                    i
                    iamafoodie Dec 10, 2008 09:21 AM

                    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. r
                    rememberme Dec 10, 2008 09:04 AM

                    Sirloin. Stick with chuck for pot roast.

                    1. mr jig Dec 10, 2008 08:53 AM

                      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. re: mr jig
                        n
                        noman8892 Oct 2, 2011 09:41 PM

                        amen

                      2. todao Dec 10, 2008 08:43 AM

                        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
                          Googs Dec 10, 2008 09:07 AM

                          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
                            m
                            mpalmer6c Dec 10, 2008 12:54 PM

                            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.

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