Stew meat #2 up. One of my favorite dishes is Beef Stroganoff. I used eat it a fair amount growing up and loved it. I keep tweaking how I make it trying to get the flavors of my childhood without the can of cream of mushroom soup. I based this version off a recipe from Cooking for Engineers.
I cut the meat into smaller pieces and salted it. Then, in batches, I browned it in butter. After removing the meat, I sauteed a chopped onion for a few minutes before added a package of sliced baby bella mushrooms and a bit more butter. Cooked down the mushrooms for about 10 minutes. Then I deglazed the pan with some beef broth. Added back in the meat and about 2 or 3 cups of broth as well as a few handfuls of dried chinese mushrooms and a tablespoon or so of Worcestershire sauce. I let it all simmer for 1 to 2 hours for the sauce to reduce. Then I added in some sour cream (1/2 carton) and a few spoonfuls of greek yogurt (since I didn't have any more sour cream). I seasoned it with black pepper and some mushroom flavored dark soy sauce. After tasting I wanted it a bit tarter, so I added a teaspoon or so of dijon mustard.
Served the stroganoff over couscous with a side of microwaved sugar snap peas, steamed carrots with dill, and a sliced pear. I greatly enjoyed the stroganoff and will probably stick with this version.