giggler
Sous Chef
I an having difficulty with the meat for Stroganoff..
I use Sirloin, cut into "strips"..
If I cut them "thin" like 1/4 inch.. and Brown them and remove from pan to "rest" then add them back to the Sauce they come out very Tender and sort of "pink" in the Middle...
My SO family from Kansas think "these are too thin"..
They are big "Beef Eaters" and like the strips as wide as my Thumb...
So I can't get the strips of beef tender...
Last Night I let them "Stew" for a Whole Hour while we watched Nascar.. this actually worked well and was a big hit... but I found them to be a l bit Dry..
how can you cook Beef Strips to Tender without being Dry?...
Maybe I should use another Cut of Beef?..
Thanks, Eric, Austin Tx.
I use Sirloin, cut into "strips"..
If I cut them "thin" like 1/4 inch.. and Brown them and remove from pan to "rest" then add them back to the Sauce they come out very Tender and sort of "pink" in the Middle...
My SO family from Kansas think "these are too thin"..
They are big "Beef Eaters" and like the strips as wide as my Thumb...
So I can't get the strips of beef tender...
Last Night I let them "Stew" for a Whole Hour while we watched Nascar.. this actually worked well and was a big hit... but I found them to be a l bit Dry..
how can you cook Beef Strips to Tender without being Dry?...
Maybe I should use another Cut of Beef?..
Thanks, Eric, Austin Tx.