On Mon 12 Sep 2005 07:09:28a, vega wrote in rec.food.cooking:

> 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?

Yes, when I have it, but we don't keep much wine on hand.



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974