On 12 Sep 2005 16:04:44 +0200, Wayne Boatwright
> wrote:

>On Mon 12 Sep 2005 06:20:02a, vega wrote in rec.food.cooking:
>
>> On 12 Sep 2005 15:17:32 +0200, Wayne Boatwright
>> > wrote:
>>
>>>On Mon 12 Sep 2005 06:01:55a, wrote
>>>in rec.food.cooking:
>>>
>>>> What cut of meat should I use?
>>>
>>>The best is made with beef tenderloin, quickly cooked. Many other cuts
>>>*may* be used.
>>
>> A hight end meat would be filet mignon or mignon tips. Too expensive
>> for my taste. I perfer filet mignon or mignon tips with out any kind
>> of sauce or gravey.
>
>I don't make beef stroganoff often, but I especially like the texture of
>tenderloin in the dish.
>
>> I agree that tenderloin is great. But I also think that the less
>> tender meats often have the most flavor. Broasting can make chuck as
>> tender as tenderloin while imparting a beefier flavor.
>
>You're absolutely right about the flavor. However, with the onions,
>mushrooms, and butter sauteed together, I don't find the tenderloin lacking
>in flavor.
>
>> Deglazing the pan you brown and saute the stuff (beef, onion,
>> mushrooms, etc.) in with beef broth also packs alot of flav.. All the
>> good stuff is in those lil bits
>
>Absolutely!


Ever try it deglazing with red wine?