Beef Stroganoff
Recipe type: Entree
Cook time:
Total time:
- 2 lbs. beef stewing beef
- ½ t salt
- ½ t ground black pepper
- 4 oz. butter
- 4 green onions, sliced (white parts only)
- 4 T all-purpose flour
- 1 (10.5 oz.) can condensed beef broth - or use homemade
- 1 t prepared mustard
- 1 (6 oz.) can sliced mushrooms, drained
- ⅓ c sour cream
- ⅓ c white wine
- salt to taste
- ground black pepper to taste
- Cut stewing beef into smaller chunks and toss with ½ t of both salt and pepper.
- In a large skillet over medium heat, melt the butter and brown the beef quickly, then push the beef off to one side.
- Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef.
- Stir the flour into the juices on the empty side of the pan.
- Pour in beef broth and bring to a boil, stirring constantly.
- Lower the heat and stir in mustard.
- Cover and simmer for 1 hour or until the meat is tender.
- Stir in the mushrooms and white wine.
- Let cool and seal in an airtight container (or lots of tin foil and saran wrap!).
- Label with the name of the dish and the day you made it.
- When you bring it out of the freezer, allow to defrost and heat in a saucepan.
- Add the sour cream 5 minutes before serving.
- Salt and pepper to taste.
- Serve with a simple salad or steam up some frozen veggies.
Recipe by Food Musings at http://foodmusings.ca/recipes/new-mom-freezer-meals-beef-straganoff/
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