In article >,
"The Ranger" > wrote:

> Wayne Boatwright > answered
> Mitch@this_is_not_my_real_address' question in message
> ...
> > > What cut of meat should I use?
> > >
> > The best is made with beef tenderloin, quickly cooked. Many
> > other cuts *may* be used.
>
> That would be SUCH a waste of a good cut of beef; using tenderloin for
> stroganoff... That would be like grinding up Kobe beef for a burger;
> what's the point of using it if you're going to take away its very
> qualities?
>
> Flank steak is the only cut for stroganoff. Cut into cross-grain strips,
> a quarter inch thick, probably four inches long, browned... I love using
> rice as the bed for this dish but have also enjoyed it with regular egg
> noodles.
>
> The Ranger
>
>

Flank steak????? Ack!

BTW, Kobe beef hamburgers ARE sold in Las Vegas.

Even on the best cows, there is always trim. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson