Menu

Tangy Beef Stroganoff - Ready to Eat Dinner

<p>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!</p>
4 Servings Recipe By

Ingredients

  • 1 pound Beef Sirloin
  • 1 cup Water #1
  • 1/4 cups Reserved Cooking Liquid
  • 1/4 cups Butter
  • 8 ounces Sliced Mushrooms, Canned
  • 1/2 cups slice Onion
  • 1/2 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
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 cup Sour Cream
  • 8 ounces cook Egg Noodles

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup stroganoff & 1 cup noodles
  • 623 Calories
  • 30g Total Fat
  • 16g Sat Fat
  • 1g Trans Fat
  • 220mg Cholesterol
  • 893mg Sodium
  • 49g Total Carb
  • 2g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 38g Protein
  • 20 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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 cooked noodles among half of the indicated number of bags.
  12. Divide the beef among remaining freezer bags.
  13. Seal, label and freeze.

Make From Frozen Serving Day Directions

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
  2. Reheat beef mixture in microwave until heated through.
  3. Reheat noodles in microwave until heated though.
  4. Serve beef mixture over cooked egg noodles.

© 2024