Use lamb, we use the skull /neck trimmings for the stroganoff it is equally in my opinion to the beef version. Though I take thick rice noodles soak them in the wine then fry I pan till crispy then put the stroganoff cream sauce on a crunchy chewy noodles with cream and melt in mouth meat. I also cook the sauce in pressure cooker so you can throw toughest cuts to turn out soft. If too runny sauce we use powdered milk to make it thicker and way richer in flavour.