Beef cuts for for Stroganoff?

"Beef cuts for for Stroganoff?"

Top sirloin is the sweet spot for Stroganoff. It is the cut I reach for here in Calgary because it costs less than ribeye, strip or tenderloin, and it still eats tender when you treat it right.

The treating it right part is simple. Slice the sirloin thin and cut against the grain, so you can see the long lines in the meat and your knife goes across them instead of along them. Then sear the strips fast in a hot pan. Thin slices plus a quick sear is what keeps the beef tender instead of chewy.

Flank steak works too, sliced the same way. Just skip the stewing chuck for a quick Stroganoff. Chuck only works here if you braise it first, because it needs that long, slow cook before it turns tender.

Asked on r/AskCulinary

Watch the 30-second version