Meatballs Stroganoff

Beef Stroganoff litters the menus of nearly every pretentious restaurant in the country and is almost never any good. I think the reason for this is that the dish should be made with filet (tenderloin), but because the steak is cut in strips and covered in sauce, restaurateurs believe the client won’t notice if he substitutes a cheaper cut of beef. If you can’t afford filet, it’s better to go all the way with economy and use ground round steak, which is just as certain to be tender.