Make Ahead Meal: Beef Stroganoff

Beef Stroganoff Picture from: Freezer Meals For Us

1 lb ground beef
1 diced onion
1/2 tsp. garlic powder
1/2 Tbsp. Worcestershire sauce
1 can cream of mushroom soup
1 can cream of celery or chicken soup
¾ cup milk
1 pint sour cream
opt. 1 small can of sliced mushrooms, drained

Brown ground beef and onions in skillet. Drain any fat. Sprinkle meat with garlic powder and coat evenly. Add soups, Worcestershire sauce, (if adding canned sliced mushrooms, add now) and milk. Stir until well blended then simmer 10 minutes. Add sour cream and simmer 2 minutes.

For freezing: Let cool. Pour into Ziploc gallon sized freezer bag. Freeze flat. When ready to eat pull out the day before to thaw in fridge. This thaws fairly quickly on defrost mode in the microwave. Simmer a few minutes on stove top. Serve over cooked egg noodles.

Tonight was our first night using our prepared meals from the freezer. I prepared the beef stroganoff as directed from the recipe, except I split the recipe into 2 separate gallon size bags and froze them to create 2 meals.

Tonight’s preparation was easy enough, I thawed the stroganoff overnight in the refrigerator, and when dinner time came around, I cooked the noodles in one small pot, and warmed up the stroganoff in another. At first, the cream products appeared to be a little chunky from the freezing, but after the sauce warmed up, the chunks disappeared leaving it smooth and creamy.

Overall, the recipe was good as is. I think I could have added some more salt and pepper in the initial cooking stages to add some additional flavor, or maybe additional Worcestershire sauce. My husband suggested adding a can of Rotel (but he likes everything hot). Clean up was easy as there were a total of 2 easy to clean pans, 2 bowls, and 4 spoons (no dishwasher required!)

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