Help - tenderising beef...after cooking

kerri_gt

Hi all,

I've made a bit of a faux pax with some beef i used to beef stroganoff. Basically, I wasn't 100% sure what cut it was but after cooking the dish it seems to be quite tough - was prob more casserole beef. I can just about chew my way through the three portions if need be but would love to know if there's anything I can do to the dish to make it more appealing and tenderise the beef post the initial cooking now.

TIA x

american_dream

As it is a casserole type thing I would slop it all into a slow cooker and recook it slowly.

It doesn't sound like too much of a disaster as you have made 3 portions so clearly you intend to eat on different days.

Also when I am freezing things like this I tend to under cook a little as the freezing process softens the meat and veg as the mosture in the food expands on freezing and the cells of the food rupture which softens it....I have used this method to tenderise beef before cooking :0)

meritaten

yes, just recook completely (add more liquid if necessary) I often find the meat has tenderised a bit in the freezer too.

kerri_gt

A quick update for you lovely folks who replied, well it's been recooked at a low temp, more 'stroganoff' sauce added in the shape of a cup of vege stock, half / 3/4 cup of white wine and some double cream and some more herbs - based on a recipe I pulled of the www. No tasting as yet (except to check the sauce was ok) bit if it's not tender after about 3-4hrs on a low heat then I'm going to sew the beef into shoe leather :rotfl:

meritaten

can I come taste - it sounds lovely! I do love a good beef stroganoff!

mum2one

sounds lovely, hope you got to quality control the wine before it went in! x