the best cut of meat for beef and mushroom stroganoff
I prefer the following beef cuts in this recipe. They stay tender during the cooking process without drying out and causing overly chewy pieces of meat in your sauce.

Sirloin
Tenderloin
Eye fillet
Scotch fillet
Flank steak

INGREDIENTS

500 g | 1lbs egg Fettuccine (dry weight)
4 tablespoons butter, divided
1 onion, chopped
4 cloves garlic, crushed or minced
1 pound (500 grams) sliced mushrooms
24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces (sirloin, tenderloin, eye fillet or scotch fillet)
2 teaspoons dijon mustard
1...