- Yield : 2 quarts
- Servings : 8
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
- 2 lbs of sirloin steak
- 1/2 of sliced, fresh mushrooms
- 2 sliced onions
- 1 finely chopped clove of garlic
- 1/4 cup of butter
- 1 cup of water
- 2 tsp of beef bouillon
- 1 tsp of salt
- 1 tsp of worcestershire sauce
- 1/2 cup of water
- 1/4 cup of flour
- 1 1/2 cups of sour cream (when you are ready to eat the meal)
- 1 lb of egg noodles (when you are ready to eat the meal)
Cut steak against the grain into strips. Cook the mushrooms, garlic and onion in butter until tender. Remove from skillet.
Brown the steak in same skillet. Stir in 1 cup of water, the beef bouillon, salt and Worcestershire sauce. Heat mixture to boiling. Reduce the heat, cover and simmer for 15 minutes.
In a small bowl, stir the flour into 1/2 a cup of water. Add to the flour mixture and vegetables into the beef. Heat to a boil and cook for 1 minute, stirring constantly.
Pour into two freezer safe containers and freeze for up to 4 months.
When you are ready to prepare the frozen meal, remove from the freezer and thaw in a dish of hot water for about 45 minutes. Remove from the container and heat with 1/2 a cup of water, in a covered skillet until heated through. Stir in 1 1/2 cups of sour cream and heat through. Serve over cooked egg noodles.
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