The other day I braised a 4# top round with onion, garlic, bay leaf, and cloves. I separated the meat where it wanted to split, so as to shorten the braising time a little. Partway through I added some au jus base, and tomato paste. When the meat was tender, I felt that the braising liquid was too salty but the inside of the meat needed salt - so I pulled it all as one would pork. It tastes better this way, and is versatile. I made a portion of stroganoff by adding a little yogurt and sour cream, and will stir some into meatless tomato sauce to serve over spaghetti. Did I come up with something new, or did I reinvent the wheel?