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TENDER BEEF stroganoff

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wildcat2012 Dec 31, 2011 09:54 AM

I bought a few lbs of stew meat i want to use this to make beef stroganoff i want to make a mushroom sour cream sauce with this any suggestions on how to make stew meat tender and tasty

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    escondido123 RE: wildcat2012 Dec 31, 2011 10:13 AM

    Well, you need to braise it first for a few hours at least along with browned onions. It won't be the classic stroganoff which is usually made with excellent meat that is quickly sauteed. Once it is tender you can do the rest with the mushrooms etc. More of a stroganoff stew but it can be mighty tasty.

    3 Replies
    1. re: escondido123
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      ChiliDude RE: escondido123 Dec 31, 2011 12:03 PM

      Sounds good to me, classic or not.

      1. re: ChiliDude
        hotoynoodle RE: ChiliDude Dec 31, 2011 12:09 PM

        my tastebuds being what they are, i'd prefer a richer stew cut, vs a leaner, less flavorful cut. just give yourself enough time to get a proper braise. it may take 3 hours, it may take 6. i'd plan on braising the meat one day, chilling everything overnight and finishing the stroganoff the next day.

      2. re: escondido123
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        Pomander RE: escondido123 Dec 31, 2011 06:26 PM

        I've done this a few times before and it worked out just fine. I agree it is more of a stroganoff stew, but I saved a fair amount of money using this less expensive meat.

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        acgold7 RE: wildcat2012 Dec 31, 2011 10:51 AM

        There are a couple of threads here arguing about what makes "authentic" stroganoff and they got pretty heated. Typically these days you see the recipes calling for very tender beef, like from the tenderloin, to be quickly seared and left rare inside but still very tender.

        But with stew meat you will have to go the other way. Stew meat is, by definition, tough and requires stewing -- i.e. a long slow braise -- to be tender. But it has great flavor.

        So make a stew using all the stroganoff ingredients except the sour cream. When the meat is tender, after probably 2 to 3 hours of braising in the oven or on the stove or even in a crockpot, strain out the solids and reduce the sauce until it's thick. Off heat, whisk in the sour cream until it's smooth and then add back the beef, stir thoroughly, and serve.

        1 Reply
        1. re: acgold7
          paulj RE: acgold7 Dec 31, 2011 06:36 PM

          There are also threads about Thomas Keller's recipe for stroganoff using 'left over' short ribs. He describes his recipe as inspired by the 1950s American home (and school cafeteria) classic.

        2. jmcarthur8 RE: wildcat2012 Dec 31, 2011 11:44 AM

          I flour my strips of beef, brown them in a little oil in batches, then when they are all nicely browned, throw them all back in the pan with a couple cups of beef broth and simmer for a couple of hours, adding more broth if it gets too dry. I add some mushrooms the last half hour or so, and the sour cream at the last minute.

          1. ipsedixit RE: wildcat2012 Dec 31, 2011 12:25 PM

            Best bet to make stew meat (whatever that is) tender is to use a tenderizer like a Jaccard gizmo.

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              pgreen RE: wildcat2012 Dec 31, 2011 12:34 PM

              I wooed my (now) wife with a long-cooked stroganoff some 30 years ago. It used chuck, lots of mushrooms, and yogurt instead of sour cream.

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