Pot Roast Stroganoff

Add the Beef Stock (4 cups), Carrot (1), Fresh Thyme (1 sprig), and Bay Leaf (1) to a small pot and bring to a simmer.

In a Dutch oven add Canola Oil (2 Tbsp) and heat to medium heat. Season the Beef Chuck (2 lb) trimmed of excess fat and cut into 2-inch cubes on all sides with Salt (to taste) and Ground Black Pepper (to taste). Once the oil is hot, add the chunks being careful not to crowd the Dutch oven.

Sear the meat on all sides, about 5-7 minutes per batch.

Add all the meat to the pot and add the Onion (1) and Garlic (3 cloves). Cook 1-2 minutes until fragrant.

Sprinkle over the All-Purpose Flour (2 Tbsp), toss, and cook 2 minutes.

Discard the thyme, bay leaf, and carrots from the stock and pour it over the beef. Bring to a boil, then reduce to a low simmer - medium low heat. Cover the pot partially and allow to simmer for 1 1/2 - 2 hours, until tender.

Just as the beef is tender and nearly done, melt the Butter (2 Tbsp) in a large saute pan. Add the Cremini Mushrooms (4 1/2 cups), Dried Thyme (1 tsp), Salt (to taste), and Ground Black Pepper (to taste). Cook until tender and caramelized, about 5 minutes. Add to the beef.

Bring a pot of water to a boil and cook the Egg Noodles (1 pckg) according to package directions. Drain.

To plate, add the noodles, beef, and a spoonful of Sour Cream (1/2 cup). Mix it all up, then garnish with Fresh Parsley (to taste). Enjoy!