Beef Stroganoff tonight

I usually wait for better cuts of meat (like sirloin) to go on sale and stock up. But my beef supply is very low and I had promised my son beef stroganoff for dinner. Of course, even top round London broil was running about $5/lb. Riiiiiggght. I've never bought shoulder London broil because I thought it would be tough. But I figured I do what we do with meat on Sunday (we almost always have tomato sauce)--cook it forever. So I cut up the L/B, trimmed it and browned it, and then poured on 2 cans of beef broth. I let it come to a boil and then reduced the heat to the lowest setting and let it cook for about 2 hours. I added mushrooms for the last 15 minutes or so. Then I took out the meat and mushrooms and poured the broth into a big measuring cup (8 cups--my only investment from Pampered Chef and a favorite tool). I made gravy a la Alton Brown from "Good Eats," which basically means I made roux of butter and flour and then added the gravy back in. Back in went the meat and mushrooms, and a bit of sour cream. I just finished a dish and boy, did it come out tender! From now on, I'm going to play with other cuts of meat and see how they come out when you cook them looooong and sloooowwww.