My roomie bought a 4.5 pound chuck roast the other day and used half of it for beef stew.
I used about a pound of that roast for the stroganoff.
2-inch deep frying pan add the chopped roast on medium heat
Add 1/2 yellow onion, chopped
Add 1 diced clove garlic
Cook until me at is brown and onion tender
Deglaze pan with about 1/2 cup water. Meat should be in water but not covered
Add about 2 tablespoons of Worcestershire sauce
Add 1/4 teaspoon dried thyme
Cover and let simmer on low heat until meat is tender, stirring occasionally
Chop two medium Portobello mushrooms to pan. Cook about 20 minutes
Stir in 1/2 pint of sour cream
Add a few shakes of pepper and stir well
Cook egg noodles according to directions, drain, add to meat mixture
Serves about 4-6