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.

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.

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!