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Cindy Hamilton[_3_]

In article >,
sf > wrote:
>On Wed, 05 Feb 2014 20:46:49 GMT, (Cindy Hamilton)
>wrote:
>
>> In article >,
>> sf > wrote:
>> >On Wed, 05 Feb 2014 15:18:15 -0500, jmcquown >
>> >wrote:
>> >
>> >> My mom's recipe calls for quick searing the beef tenderoin strips then
>> >> removing them from the pan. The beef is NOT stewed. It stayed nice and
>> >> tender even after being added back to the sauce just towards the end of
>> >> cooking.
>> >
>> >Again with the tenderloin.
>>
>> What's wrong with tenderloin? Should it be left on the
>> butcher's floor?
>>
>
>It's too expensive to waste like that.

It's not a waste if one likes it in stroganoff.
A moot point for me; husband doesn't like stroganoff,
so I don't make it. We generally do tenderloin
medallions with a brandy/garlic pan sauce.

Cindy Hamilton
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