Tangy Beef Stroganoff - Ready to Eat Dinner

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Tangy Beef Stroganoff - Ready to Eat Dinner

Tricia
The Cook
4 Servings
16 Ingredients
1 Comments

This freezer friendly version of Tangy Beef Stroganoff originally found in 1997 in the Taste of Home Magazine has become a regular on our family menus. With the perfect blend of flavors and a fantastic addition of the red wine vinegar, we know it will please!

4 Servings
16 Ingredients
1 Comments

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
  • 8 ounces cook Egg Noodles

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Slow cook beef with water #1 for 8 hours on LOW.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1 cup stroganoff & 1 cup noodles
Amount Per Serving
Calories
623
Total Fat
30g
Saturated Fat
16g
Trans Fat
1g
Cholesterol
220mg
Sodium
893mg
Total Carbohydrates
49g
Fiber
2g
Sugar
4g
Protein
38g
WW Freestyle
20