Daniel Patterson of Coi cooks beef stroganoff
Joyce Park stashed this in Food
Stashed in: Yum
My one suggestion is that instead of cubes of chuck, you use a whole 7-bone steak/roast which is actually cut from the chuck. It makes the whole process easier to have one big piece instead of a lot of cubes, and I think the bones also improve the flavor. Also a 7-bone is usually the very cheapest cut of beef in your grocery store, because a big bone in the shape of the number 7 makes it so hard to cut up into some more salable shape.
I usually do everything up till the oven-braising on Day 1, then put it in the fridge overnight; and on Day 2 I will skim the fat and cut up the meat (often with my hands), then proceed with the emulsifying (I use a stick blender) etc.