Best type of beef for stroganoff

it depens on if you like to make a "al'a minute" or a long therm cooked.

for al'a minute, i would only thake tenderloin, minimum 30 day's "hanged" (that is only the therm, today it meens it is vacuumed and stored at 1°C)

for long therm (gulasch like) i would take a piece from the shoulder, i don't know the therm in english, sorry, in german it is called the "schulter-spitz"" you reconize it at the shape.
say to the butcher, a piece from the shoulder it is long and narrow like a 3/4 tenderloin and has a huge sinew in the middle!
or try to get a veal-cheek.

i've used everything from ground beef/sirloin & chuck roast to tri tip, whatever is there or in the mood for.

usually use the ground for quick, easy to make meals and the 'finer' cuts for a more formal meal

quote:

Originally posted by tsunami:

...or try to get a veal-cheek.

Forget it, it's not available here. Stick with sirloin strips, do not overcook.

I tend to use sirloin cooked very quickly. Strogonoff doen't take long in the KillerB household.

I've always used the scraps of tenderloin after I'd clean a case to make stroganoff. Works great, and it ends up being a free meal to throw on a menu.

But you can use chuck or sirloin, no problem.