Beef Stroganoff

On Mon, 12 Sep 2005 13:01:55 GMT,

Mitch@this_is_not_a_real_address.com said:

What cut of meat should I use?

Step 1. Find a masterbating cow.....get it?

LOLOL

OK, sorry.

I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into
cubes. I like an irregular shape.

On Mon 12 Sep 2005 06:01:55a, Mitch@this_is_not_a_real_address.com wrote in
rec.food.cooking:

Quoted message said:

What cut of meat should I use?

The best is made with beef tenderloin, quickly cooked. Many other cuts *may*
be used.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright said:

On Mon 12 Sep 2005 06:01:55a, Mitch@this_is_not_a_real_address.com wrote in
rec.food.cooking:

Quoted message said:

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 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.

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 🙂

vega said:

Wayne Boatwright said:

On Mon 12 Sep 2005 06:01:55a, Mitch@this_is_not_a_real_address.com wrote in
rec.food.cooking:

Quoted message said:

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 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.

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 🙂

Did I say Broasting? I mean braising.

Wayne Boatwright <[email hidden]> answered
Mitch@this_is_not_my_real_address' question in message
news:[email hidden]...

Quoted message said:

Quoted message said:

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

On Mon 12 Sep 2005 06:20:02a, vega wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 12 Sep 2005 06:01:55a, Mitch@this_is_not_a_real_address.com wrote
in rec.food.cooking:

Quoted message said:

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.

Quoted message said:

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.

Quoted message said:

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!

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright said:

On Mon 12 Sep 2005 06:20:02a, vega wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 12 Sep 2005 06:01:55a, Mitch@this_is_not_a_real_address.com 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.

Quoted message said:

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.

Quoted message said:

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?

<Mitch@this_is_not_a_real_address.com> wrote in message
news:[email hidden]...

Quoted message said:

What cut of meat should I use?

If you are making a "traditional" version then fillet Mignon - it is a very
quick sauté with mushrooms, a little stock and finished with sour cream.

Other than that I would suggest sirloin - depending on the recipe.

Dimitri

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

Quoted message said:

Wayne Boatwright said:

On Mon 12 Sep 2005 06:20:02a, vega wrote in rec.food.cooking:

Quoted message said:

On 12 Sep 2005 15:17:32 +0200, Wayne Boatwright
<[email hidden]> wrote:

>On Mon 12 Sep 2005 06:01:55a, Mitch@this_is_not_a_real_address.com
>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.

Quoted message said:

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.

Quoted message said:

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

Wayne Boatwright said:

Quoted message said:

Quoted message said:

Absolutely!

Ever try it deglazing with red wine?

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

It doesn't keep very long at my house either.

Best regards,
Bob

zxcvbob said:

Wayne Boatwright said:

Quoted message said:

>
> Absolutely!

Ever try it deglazing with red wine?

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

It doesn't keep very long at my house either.

Best regards,
Bob

LOL! I resemble that remark!

Jill

jmcquown said:

zxcvbob said:

Wayne Boatwright said:

>>
>> Absolutely!
>
>
> Ever try it deglazing with red wine?

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

It doesn't keep very long at my house either.

Best regards,
Bob

LOL! I resemble that remark!

Jill

Wine.... now you're talking.... good stuff 😉
Cheers
Cathy(xyz)

In article <[email hidden]>,

Mitch@this_is_not_a_real_address.com said:

What cut of meat should I use?

I'd vote for chuck. :-)
--
Om.

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

In article <[email hidden]>,

The Ranger said:

Wayne Boatwright <[email hidden]> answered
Mitch@this_is_not_my_real_address' question in message
news:[email hidden]...

Quoted message said:

Quoted message said:

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-[censored]." -Jack Nicholson

Mitch@this_is_not_a_real_address.com said:

What cut of meat should I use?

It isn't often when I have something useful to say on this group, but I do
think you'll like my thoughts on Stroganoff. I actually think of myself as
somewhat of a somewhat sucessful Stroganoff dude.

What's worked the best for me is when I hang out with my Dad and we braise a
brisket very slowly. We do sort of a pot-roast thing with onions and carrots
while watching sports. I take the leftovers and reserve our braising liquid
(after straining it through a cheesecloth) as well as the remaining
fork-tender brisket.

The next morning I defat the refrigerated stock and use that... it has big
flavor. I usually start with sautéing the mushrooms in a bit of butter and
then deglaze them with some decent Merlot, add the stock and sour cream and
maybe a tablespoon of capers and a bit of fresh ground pepper. Add the
brisket at the end, sliced thinly on the bias until just heated through and
serve over egg noodles. If you need to thicken your sauce, I usually use a
bit of arrowroot. It doesn't seem to have the raw taste that cornstarch or
flour can have and it gives the dish a nice glossy appearance. If you used
potatoes in yesterday's brisket, you might find that there is enough starch
already to thicken things up.

It always seems to turn out unbelieveably rich and tender. I think the red
wine and dash of capers really adds a nice aromatic quality.

Good luck!

--
Hasta,
Curt Nelson

vega said:

On Mon, 12 Sep 2005 13:01:55 GMT,

Mitch@this_is_not_a_real_address.com said:

What cut of meat should I use?

Step 1. Find a masterbating cow.....get it?

LOLOL

OK, sorry.

I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into
cubes. I like an irregular shape.

I agree about the chuck, but it's important to use the mckormacks
stroganoff sauce powder, not one of the cheap imitations.

-bwg

Mitch@this_is_not_a_real_address.com said:

What cut of meat should I use?

First, I unfortunately have to ask you what you understand under "Beef
Stroganoff"? This is because this dish, like fettuccine all'Alfredo,
have have lost most of its original meaning, it seems, at least in the
USA.

Now, if you want to make something close to the original, whether you
follow Molokhovets or Pokhlyobkin, you would use the most tender cut you
can find. Pokhlyobkin specifies fillet (tenderloin); Molokhovets just
says "very tender beef".

Victor

Quoted post said:

vega said:

I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into
cubes. I like an irregular shape.

I agree about the chuck, but it's important to use the mckormacks
stroganoff sauce powder, not one of the cheap imitations.

You're in rare form today, Barry. LOL!

Carol

OmManiPadmeOmelet said:

I'd vote for chuck. :-)

What office is Chuck running for?

Carol