On 2/4/2014 4:20 PM, sf wrote:
> On Tue, 4 Feb 2014 10:18:00 -0600, barbie gee >
> wrote:
>
>> I've got to say, making a scratch Beef Stroganoff really doesn't take much
>> time at all, not much longer than it takes to boil the noodles. My 76
>> year old cousin has just "discovered" the joys of cooking, and he
>> routinely makes a very very delicious Beef Stroganoff, using steak,
>> mushrooms, onions, sour cream, maybe a splash of wine or beef stock and he
>> adds some lemon rind, which really punches up the flavor. It's fast, it's
>> superbly delicious, and he does it all by eye and by taste, no measuring
>> utensils needed.
>
> There's no way I'm going to sacrifice a decent steak to stroganoff, so
> I use a cheap cut and it takes a long time to cook to a point where
> it's not like chewing on shoe leather.
>
My mother rarely made beef stroganoff but when she did it was for
special occasions. I've posted the recipe before, not going to bother
again. She always used a very good cut of beef. Tenderloin, actually.
Partially frozen and very thinly sliced.

IMHO, using cheap tough cuts of meat, you might as well use ground beef.

Jill