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I don't want to divert this thread so I'll make
it brief. Can you tell me what the best kind of meat
would be for me to use in a recipe for beef stroganoff?
I want a cut of beef that will be great when cut up into
thin slices. I usually go for beef scotch - but I was
told that rump steak would do just as well. Which, in your
opinion is better? It's for a dinner party and I want the
best - melt in your mouth kind of meat.
My apologies to you Is Mise. But I didn't know where else to
ask rehctub - and I would appreciate his expertise.
Thanks.