Ground Beef Stroganoff for the Freezer
on Oct 29, 2015, Updated Oct 28, 2023
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I’ve been making this recipe for Ground Beef Stroganoff for many years. You might call it one of our family’s staple recipes. For some reason, my kids (who claim to hate mushrooms) LOVE this stroganoff. And I love that they love it because it is quite tasty and easy to get on the table. So if your kids hate mushrooms as much as mine, you NEED to try this recipe and tell me what they think!
Ground Beef Stroganoff for the Freezer
I often quadruple this recipe when fresh mushrooms are on sale. We eat it for dinner one night, then I package it into three different containers, and I’ve got 3 more meals just waiting in my freezer! I love it because it’s another sneaky way to get my kids to eat something they claim to hate – even though I don’t hide the mushrooms anymore. If your kids (or spouse) hate mushrooms, I recommend chopping them finely so you can’t tell they’re there. After you’ve done that a while and they finally catch on, you can say, see? I told you that you couldn’t taste the mushrooms! And maybe you’ll get away with it as I did.
I also like that you can stretch this meal by adding more sour cream and more noodles if you have any leftovers. If you don’t like ground beef, you can omit or substitute your favorite ground meat or meat substitute. It’s a very versatile recipe and, prepared correctly, can also be quite frugal. Win-Win!
Ground Beef Stroganoff for the Freezer
Family friendly ground beef stroganoff - quick and easy to make from scratch + it makes a great freezer meal too!
Ingredients
- 16 ounces egg noodles, or whatever noodles you prefer
- 1/4 cup butter
- 1/4 cupchopped onions
- 1 clove minced garlic
- 1/2 lb fresh, sliced mushrooms
- 1 lb lean ground beef
- 3 Tablespoons burgundy or red wine
- 3 Tablespoons lemon juice
- 10.5 ounces beef broth
- 1 tsp salt
- 1/4 teaspoon pepper
- noodles
- 1 cup sour cream
Instructions
- Cook the noodles per package instructions. Use whatever type of noodles you want!
- Saute the mushrooms, onions, and garlic in butter until lightly browned. Add meat. Cook until red disappears.
- Stir in burgundy, lemon juice, broth, salt, and pepper. Simmer uncovered for 15 minutes.
- ** Add the noodles.
- Remove from heat and add the sour cream.
- Heat slightly, but do not boil.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 132mgSodium: 718mgCarbohydrates: 37gFiber: 3gSugar: 3gProtein: 30g
Nutritional information is not always correct,
Remember I said this recipe freezes well!? It does! To turn this stroganoff into a freezer meal, follow the directions to the ** (but don’t pre-cook any noodles or add the sour cream). Let the mix cool completely, bag, label, and freeze. Thaw the mix completely in the fridge or microwave when preparing the frozen stroganoff. Cook noodles. Heat the mix on the stove and follow the rest of the directions! Viola! Another way dinner is served on busy nights.
For more freezer-friendly recipes, check out these tried and true favorites:
Does you family like mushrooms? I’d love to hear!
Should the directions also include: After removing the 3 tbsp of wine, imbibe the remainder.
You bet! I love recipes that use minuscule amounts of wine so there just happens (oh darn) to be most of the bottle left-over! 😉
love this one of my favorites is meatloaf cups that can be frozen individually thanks for sharing though come see me at http://shopannies.blogspot.com
I have also been using this recipe for years and cannot find the original source so thanks for reposting!
Hi there! I’m thrilled to find this recipe, sounds much like what I had as a kid – can I freeze the finished sauce even with the sour cream in it, or do you add it after defrosting & heating up? I know you said you freeze it all the time, but I’ve read that you can’t freeze sour cream based sauces, any thoughts? Thanks so much! ;O)
Jennifer, you’re right about sour cream. I need to make that clear. 🙂 Yes, you add the sour cream after re-heating. Do NOT freeze the sour cream.
🙂 Thanks for your comment! Michelle
How many noodles do you use?
Well, it depends. One bag is pretty standard, but I will use more if I want to stretch the meal. 🙂
Thanks! I used about half a bag, I think. This was a great recipe to replace a boxed meal. Exactly what we were looking for!
My mom would make this all the time when I was little. It really brings back memories 🙂
Thanks for the assist — tasty new freezer meal!!
Just thought I’d add: I believe you mean “voila” (in place of “vioa” — I guess this is a pet peeve of mine, seeing the French word spelled in so many different ways, e.g. viola, walla. We Americans are very creative spellers?)
Yes, that’s what I meant! Thanks for the typo alert. I will fix it tout de suite. 🙂
We love hamburger stroganoff, but strangely we’ve never had it with noodles (we usually use rice).
I think this will be our dinner tomorrow night after a quick walk tomorrow for some cream 🙂
Oooh, can’t wait to try it out. I love beef stroganoff! Thanks for the recipe! PS. I tried your stuffed peppers recipe and it was yummy!
Can this be made without the wine?
Yes, you can. You can just skip the wine altogether, or add balsalmic vinegar instead! Good luck! 🙂