Freezer Meal Recipes / Dinner / Tangy Beef Stroganoff

Tangy Beef Stroganoff

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 Meet The Cook Tricia's Whole30 Journey Print
Tangy Beef Stroganoff

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.

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 among indicated number of freezer bags, label and freeze.

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

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