My new favorite beef stroganoff

This is a recipe transformed.  I will warn you that it takes a bit of time in the oven, but it is worth it.  I cooked the meat the night before so that I had plenty of time to let it bake without rushing it because I was so hungry for dinner.

The finished plate

To Plate:
 - Make your mashed potatoes (keep them lumpy), make them like a volcano - you will fill the stroganoff inside the volcano. Add a sprig of parsley and cracked black pepper on top.

To make the stroganoff:
-Buy cubed chuck roast. This is a cheap cut of meat because it is tough if you don't cook it for a long time with moisture.

-Heat together oil & butter (oil for heat resistance, butter for flavor, 2:1 ratio)
-Pat the meat dry with kitchen towels and season with salt/pepper
-Pan sear until you get a nice color.
-Place in a baking pan which has a lid (you'll bake it covered and is very important to keep the moisture inside the pan)
-After removing the meat from the frying pan, use the juices to saute 16oz of sliced portabella mushrooms. Add to meat (add small amount of butter if more liquid is needed). Repeat for 2 large shallots, finely sliced add to meat/mushrooms.
-To the remains in pan, add 1 cup beef broth, 1 T. dijon mustard, 1 T. worchester sauce, 3 T cooking sherry, salt, pepper, and 1 can (undiluted) cream of mushroom soup. Stir and bring to a boil.  Pour over the meat. Put the lid on and place in the over for 2 1/2 hours at 300F.  The meat should be very tender, almost flaky when you cut into it.

I made my meat the day before and left it in the refrigerator overnight and then re-heated to serve. The sauce has a nice rich consistency and creaminess from the mushroom soup and the mushrooms and shallots add depth of flavor and the mushroom really shines through.