First time poster here!
So I made beef stroganoff for the first time this week. Flavor was delicious but the beef was very tough and dried out. I used Angus beef strips. They were barely browned (actually grey) when I removed from the pan so I don't think they were overcooked at the time that I removed. The strips were probably 2 inches in length and 3/8 of an inch in thickness.
Was it the type of beef/overcooking that caused it to dry out that quickly?
Any suggestions as to the type of beef and length of cut?
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