🔕 🔔
Loading…

My Basket ()

All questions

Beef Round for Beef Stroganoff?

I have a first cut top round roast. Can I cut it up to use for beef strog.? What size pieces, and braise for how long? Thanks!

asked by punkinpie over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 3777 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Stroganoff is generally a quicker-cooked dish with a more tender cut of beef. If you use the round, you might need to re-engineer the method a bit, searing and braising the beef first, then going back to create the sauce and finish the dish after the beef is tender. The beef is classically cut into strips (1/2" x 2"). If you seared in an oven proof pan then covered with beef broth and transferred to a 250F oven for about an hour, I think you'd be all set to then use the simmered broth with sour cream/creme fraiche et al to create the sauce. This recipe is closest to what I normally do. Hope this helps! http://www.epicurious.com...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Thanks Susan, That's about what I did, adding sour cream, off heat at end....................... not bad. The roast needed to be used up, and some bunny (DH) needed comfort food. :)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E6f5e079 1551 4472 bc70 dcc35a71edc2  110
added over 5 years ago

Dunno all the particulars but I think the classic is chuck, not round, even though round might do.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 5 years ago

I always use new York strip. Regardless what recipe you use, good tasting meat is good tasting.
I like to cut a dill pickle into julienne strips and add at the last minute - as taught to me by my Ukrainian relatives.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ATL
added over 5 years ago

I actually use beef tenderloin, sliced very thin, cooked quickly in some butter. Lift it out and jeep warm on a plate while cooking the mushrooms, onions, etc. and finishing with beef broth and sour cream, thickened with a roux if necessary. Delicious.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ATL
added over 5 years ago

Whoops--typo above. Keep warm, not jeep warm!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.