Mushroom Beef Stroganoff
Serve the Mushroom Beef Stroganoff over egg noodles or rice. Don't forget to serve bread so you can soak up every last bit of the delicious sauce.
INGREDIENTS | SERVES 4
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound top round steak or equivalent, cut into cubes
- 2 tablespoons cooking oil
- 1 (10.75-ounce) can cream of mushroom soup
- 1 cup water
- 2 (8-ounce) cans sliced mushrooms
- ¼ cup white wine
- 1 cup sour cream (used on reheating day)
In a 1-gallon sized plastic bag, put flour, salt, and pepper. Add beef and shake to coat completely.
Heat oil in skillet. Add beef and brown on all sides, about 7–10 minutes.
In separate bowl, mix soup and water. Slowly add soup and water to skillet, scraping the bottom as you mix with beef. Add mushrooms and wine.
Cook over medium-low heat for 1 hour, stirring frequently. Scrape the bottom of the skillet when you stir. Cool and freeze in freezer bag.
Defrost Stroganoff overnight, stir in sour cream, and heat on medium-low 30–45 minutes or until it is thoroughly heated.
Calories: 507 | Fat: 29g | Protein: 39g | Sodium: 690mg | Carbohydrates: 22g | Fiber: 1g
Make It Last
One of the benefits of owning a freezer is the ability to stock up on meat when it goes on sale. To help your meat taste as fresh as possible for as long as possible, rewrap it when you come home from the grocery store. Rather than put it directly in the freezer, repackage it in freezer bags or freezer wrap.