Monday, March 10, 2008


Thanks to all of you who have left such wonderful comments. I am really having a great time sharing all my freezer knowledge with you all. I am glad that you all are just as excited as I am! Now here is another great recipe for you :o)

I LOVE Stroganoff. It was one of my favorites as a kid and still is as an adult. This is a basic, easy recipe for stroganoff. I like it because it is easy to whip up a triple batch and eat it for dinner and freeze the leftovers. This is one of the 6 meals that my freezer cooking group will be making this Friday (more to come on that this week!).


-1 lb. ground beef, browned with garlic, salt and pepper

-2 cups beef broth

-8 oz. package of sliced mushrooms

-3 Tablespoons Lemon Juice

-3 Tablespoons Red Wine

~Seal bag.

SERVING DIRECTIONS: Thaw mixture. Add to saucepan and cook on med-low till heated through. Add 1 cup sour cream and cook on low for 5 minutes. Serve over egg noodles.


Cheryl (Copper's Wife) said...

Oh, yum! Hey! Missed you at church today.

Simply Heart And Home said...

We love stroganoff as well. :)

For a nice change, you can serve it over rice.

Have a lovely evening!

Anonymous said...

Mmmmmm, that sounds good! I've only had Stroganoff a couple of times, but the last time was really gross so I stayed away. BUT, your recipe sounds really good! Thanks for sharing!

G-Dawg (HaHa, you'll have to guess who I am!)

Anonymous said...

Okay, so I tried this recipe the other day and it was very, very delicious. But I have a question: Is it supposed to be of a soup consistency? It was very yummy, but I felt like I was eating beef soup with noodles. Did I miss something or is that just the way Stroganoff is? If so, that's okay with me because it was really good!


Rebecca said...

I tried this recipe last night (with a bit of tweaking since we're in Asia and some things are hard to find). It was delicious, even with the substitutions. Here's what I did, in case someone else finds themselves up the same creek without the same paddle:

1. Ground pork instead of ground beef: beef here is very, very expensive, so we often substitute pork (unless it's hamburgers or meatloaf!)

2. Browned the meat with garlic AND onion AND cayenne pepper. We love onions in this house. We also love spicy.

3. Regular button mushrooms aren't available here, so I used shitake and just sliced them very thinly. Slightly different flavor, but close enough.

4. Didn't have red wine vinegar on hand, so I used white. I'm sure red is better, but white gave it the sour taste we were looking for.

5. Can't get egg noodles here so I used bow-tie pasta. Surprisingly, the change wasn't bad. It didn't have the same feel as traditional stoganoff, but it was still a hit.

6. Thanks to G-Dawg's warning, I cut down the beef broth a little and thickened up my sauce with about 2 Tbs of flour. The consistency was perfect.

Thanks again for the great recipe! I loved how simple it was, and my husband commented on the tangy sour taste (which he loves!)