Mexican Stroganoff: Great Bulk Freezer Cooking Recipe

It’s very difficult for me to do any kind of bulk freezer cooking these days!  Many times I have to quadruple recipes just to feed us for one meal.  When I had 3 small children, I loved cooking freezer supper meals for a month using the book Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg.  I would often spend 5 to 7 hours cooking and have a month’s worth of meals in the freezer!  I still use that book, however, I double, triple and quadruple and it doesn’t last as long now;-) 

I do like to do modified large family bulk freezer cooking.  After I get over a really bad case of all day morning sickness, I am anxious to spend some time bulk freezer cooking for my family!

Today, I made one of our favorite Once a Month Cooking recipes.  In this recipe, I can quadruple it and get 2 meals out of it.  However, instead of freezing any of it, we just ate it 😉

Recipe: Mexican Stroganoff

Summary: A very yummy stroganoffthat is a family favorite!  The original recipe version used vegetable oil, which I substituted olive oil for.  It also calls for chili sauce, but I couldn’t find any chili sauce without a lot of additives and preservatives, so I substituted my homemade tomato / ketchup sauce which works great.  I also leave out the soy sauce and it still tastes good!

Ingredients

  • 2 pounds of round steak
  • 1 cup of finely chopped onion
  • 2 teaspoons of minced garlic
  • 2 Tablespoons olive oil
  • 1 cup of red wine
  • 1/2 cup of water
  • 1/2 cup of chili sauce ( I use the ketchup sauce I make for meatloaf)
  • 1 Tablespoon paprika
  • 1 Tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon of soy or worcestershire sauce
  • 8 oz of mushrooms (if you use canned, drain first)
  • 1 – 8 oz of sour cream or plain yogurt *
  • 3 Tablespoons of flour *
  • 1 – 12 oz wide egg noodles

Instructions

  1. Cut the steak into bite size pieces.
  2. Add onion, garlic and steak into a large saucepan with the olive oil and cook on medium heat until meat is brown. (10 to 15 minutes)
  3. Drain the oil off.
  4. Stir in the wine, water, chili sauce, paprika, chili powder, salt, soy/worcestershire sauce and mushrooms.
  5. Bring to a boil and then reduce heat. Cover and simmer 1 hour until the meat is tender.
  6. If you are going to freeze, let it cool and then put it in a freezer container to freeze. Make the egg noodles and mix the sour cream or yogurt and flour mixture only when you eat this meal. 
  7. Cook the egg noodles according to package directions.
  8. To prepare, thaw meat mixture and heat in a saucepan until bubbly.
  9. Mix sour cream or yogurt with the flour, then stir it into the hot meat mixture.
  10. Heat to a boil, decrease the heat to a simmer, stirring consistently for 1 minute.
  11. Pour stroganoff meat mixture sauce over noodles and serve!

Serves about 6


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