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Mushroom Beef Stroganoff

1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 lb top round steak or equivalent, cut into cubes
2 Tbsp cooking oil
1 (10.75-oz) can cream of mushroom soup
1 cup water
2 (8-oz) cans sliced mushrooms
1/4 cup white wine
1 cup sour cream (used on reheating day)

In a 1-gallon sized plastic bag, put flour, salt, and pepper. Add beef and shake to coat completely. Heat oil in skillet. Add beef and brown on all sides, about 7-10 minutes. In separate bowl, mix soup and water. Slowly add soup and water to skillet, scraping the bottom as you mix with beef. Add mushrooms and wine.

Cook over medium-low heat for 1 hour, stirring frequently. Scrape the bottom of the skillet when you stir. Cool and freeze in freezer bag.

To reheat: Defrost Stroganoff overnight in refrigerator, stir in sour cream, and heat on medium-low 30-45 minutes or until it is thoroughly heated.

Nutrition per serving:
Calories: 507
Fat: 29g
Protein: 39g
Sodium: 690mg
Carbohydrates: 22g
Fiber: 1g

The Everything Freezer Meals Cookbook
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Gillian Gunson