2. Long cooking time or pressure cooker for tenderness
What used to take hours now can take a fraction of the time. You can’t escape the need for heat and a lot of it, but pressure cooking reduces the time it takes to get perfectly tender bite-sized pieces of beef. There’s a reason why pressure cookers became super popular in the last few years, and it’s all due to its amazing ability to break down the muscle fibers of meats meant for long stewing in a short amount of time.
Pop your stroganoff meat into the pressure cooker for 40 minutes, and out will come chunks that have the perfect mouthfeel. If you don’t have a pressure cooker, that’s alright too, in general, 2 hours on the stove at a simmer also makes the beef tender. However, you should keep an eye on it lest accidentally burning it down. Add more water as needed, and also skim off the scum and the foam as you watch it cook for a cleaner flavored broth.