Many of the recipes you’ll see online use more expensive cuts of meat – like short ribs or tenderloin. Generally speaking, I prefer to use a lesser cut, since the meat flavor is masked by the heavy flavors of the sour cream and mustard. Plus, the lesser cuts usually have more flavor in my experience. According to Wikipedia, the first known recorded recipe of Beef Strogonoff used cubed beef rather than strips (which most modern recipes call for).
1 1/2 lb. stew meat, cut in 1-inch pieces
2 tablespoons flour (for dusting meat)
4 tablespoons butter, divided
8 oz. mushrooms, cut in uniform pieces
1/4 cup minced shallot
3 garlic cloves, minced
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sour cream
1 tablespoon mustard
1 teaspoon dried parsley
1. Melt 2 tablespoons butter in a heavy skillet or dutch oven.
2. Dust beef with flour, salt and pepper.
3. Brown beef in the melted butter in batches, being careful not to overcrowd the pan.
4. Remove browned beef from pan, add 2 more tablespoons of butter, shallots and garlic and saute until softened.
5. Add mushrooms and allow to brown and soften slightly.
6. Add beef back to pan, along with chicken stock; scrape brown bits off bottom as the liquid deglazes the pan.
7. Cover and simmer for 15 minutes or so, just to thoroughly cook beef.
8. Uncover, reduce heat to low and add cream and sour cream; stir to incorporate. Cook a couple of minutes more, just to thicken sauce.
9. Remove from heat and stir in the mustard and parsley.
10. Serve over cooked pasta – I made a 1/2 recipe of my handmade rustic pappardelle.