recipes / Dinner / Revamping a Family Favorite: Tangy Beef Stroganoff Recipe

Revamping a Family Favorite: Tangy Beef Stroganoff Recipe

This beef stroganoff recipe that I originally found in my 1997 Taste of Home Magazine has become a regular on our family menu. It has the right blend of flavors for me. I love the addition of the red wine vinegar, I think it really makes this dish.
4 Servings Meet The Cook Tricia's Whole30 Journey Tricia Print
Revamping a Family Favorite: Tangy Beef Stroganoff Recipe

Ingredients

  • 1 pound Beef Sirloin
  • 1 cup Water #1
  • ¼ cups Reserved Cooking Liquid
  • ¼ cups Butter
  • 8 ounces Sliced Mushrooms, Canned
  • ½ cups slice Onion
  • ½ teaspoons mince Garlic, Cloves
  • 2 tablespoons Flour, All-Purpose
  • 1 cup Water #2
  • 1 tablespoon juice Lemon
  • 1 tablespoon Red Wine Vinegar
  • 2 teaspoons Bouillon, Beef, Granules
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 cup Sour Cream
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 8 ounces Egg Noodles

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. Slow cook beef with water #1 for 8 hours on LOW.
  2. Remove beef from liquid.
  3. Cut beef into 1/8-in. thick strips.
  4. Add reserved cooking liquid from the slow cooker to a large skillet with butter.
  5. Cook mushrooms, onion and garlic until tender.
  6. Stir in flour.
  7. Add water #2, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil.
  8. Cook and stir for 2 minutes.
  9. Stir in sour cream and beef; heat through (do not boil).
  10. Serve over cooked egg noodles.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

  1. Slow cook beef with water #1 for 8 hours on LOW.
  2. Remove beef from liquid.
  3. Cut beef into 1/8-in. thick strips.
  4. Add reserved cooking liquid from the slow cooker to a large skillet with butter.
  5. Cook mushrooms, onion and garlic until tender.
  6. Stir in flour.
  7. Add water #2, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil.
  8. Cook and stir for 2 minutes.
  9. Stir in sour cream and beef; heat through (do not boil).
  10. Allow to cool.
  11. Divide among indicated number of freezer bags, label and freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

  1. Reheat beef mixture on stovetop over low heat until heated through.
  2. Serve over cooked egg noodles.

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