Beef Stroganoff

Recipe found in Don't Panic, Dinner's in the Freezer, pg 126.
2 lbs sirloin steak
1 lb fresh mushrooms sliced
1 cup onion
1/4 cup butter
2- 10.5 oz cans beef bouillon
1/4 cup ketchup
2 small cloves garlic, crushed
2 tsp salt
1/3 cup flour
2 cups sour cream

Cut meat into bite size pieces. In a skillet, cook and stir mushrooms and onion in butter until onion is tender. Remove mushrooms and onion. In the same skillet, brown meat lightly on both sides. Set aside 3/4 cup bouillon; add remaining bouillon, ketchup, garlic and salt to skillet. Stir to mix. Cover and simmer 15 minutes. Blend reserved bouillon and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil one minute. Stir in sour cream and heat, but do not allow to boil. Freeze using the freezer bag method.

Serving day: Thaw completely and warm in sauce pan until heated through. Do not allow stroganoff to boil when heating. Server over rice and noodles. If sauce appears too thin, thicken by mixing flour with some of the sauce and adding to mixture while heating.


I order to cool the stroganoff as quickly as possible, I filled a Ziploc of ice and pushed it down into the center stirring frequently. I normally freeze a large water bottle (not the cheap bottled water bottles) and put it in the sauce, but I forgot this time around. The ice bag was slower but still worked.