With all the food mentioned in this thread I'm surprised nobody mentioned Ladies of the Dukes! If I ever go out to eat Italian, I refuse to get pasta because the sauce is always a disappointment.....but Ladies of the Dukes is just great.
I now live in North Carolina and am amazed what people think is good food. Bar-b-que? Grits? Black-eyed peas?! Makes you want to vomit. I am thankful every day when I think about growing up in New Castle with the Italian, mid-Eastern, Polish/eastern European influence to food.
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?