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What is best cut of beef to saute/grill in flat strips and/or cubes?
I try to do a quick beef stroganov so no slow cooking the meat. I just want to sear them. I have taken to just pan frying a steak like a steak, and letting it rest before slicing into strips before plating.
But I want to try either cooking the beef as cubes or flat strips. What best cuts for those?
What is best cut of beef to saute/grill in flat strips and/or cubes?
I try to do a quick beef stroganoff so no slow cooking the meat. I just want to sear them. I have taken to just pan frying a steak like a steak, and letting it rest before slicing into strips before plating.
But I want to try either cooking the beef as cubes or flat strips. What best cuts for those?
Personally, when I make that dish, I use cubes of chuck roast but I cook the meat by braising the cubes in a strong beef stock. However, I braise the meat for two hours.
Here are two options that I have used over the years.
First, in my family, we always used ground beef. That is quick and easy and tastes great over wide egg noodles and should take 30-40 minutes.
A second option would be to use steak tips. There are two options. You might try sirloin tips or cubes. Another option would be the trimmings from a beef tenderloin. Both of those would take about an hour.
Shaved rib eye would be great to make stroganoff. I've been buying ours at the local Japanese market for years, but lately I've seen this show up in conventional grocery stores and supermarkets too. It's a very versatile product, can be used for Philly cheese steaks, Korean bulgogi, Japanese hayashi or beef and vegetable curry. It cooks up in minutes if not seconds because it's already sliced paper thin before cooking.
Shaved rib eye would be great to make stroganoff. I've been buying ours at the local Japanese market for years, but lately I've seen this show up in conventional grocery stores and supermarkets too. It's a very versatile product, can be used for Philly cheese steaks, Korean bulgogi, Japanese hayashi or beef and vegetable curry. It cooks up in minutes if not seconds because it's already sliced paper thin before cooking.
I use a round steak to make stroganoff. Slice it 1/4”, dredge it with flour and seasoning and seer in butter and olive oil, remove from pan. Do your onions and mushrooms in the same pan, add the sauce and put the meat back in. Simmer for 20-30 minutes and stir in the sour cream at the end.
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