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 really 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 and 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 recommed that you chop them fine 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 can’t taste the mushrooms! And maybe you’ll get away with it like I did.
I also like that you can also stretch this meal by adding more sour cream and more noodles if you happen to have any leftovers. If you don’t like ground beef, you can omit, or sub 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
Ingredients
- 12-16 ounces egg noodles, or whatever noodles you prefer
- 1/4 c butter
- 1/4 c chopped onions
- 1 clove minced garlic
- 1/2 lb fresh, sliced mushrooms
- 1 lb lean ground beef
- 3 TBS burgundy or red wine
- 3 TBS lemon juice
- 10.5 ounces beef broth
- 1 tsp salt
- 1/4 tsp pepper
- noodles
- 1 c 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!
Remember I said this recipe freezes well!? It really does! To turn this stroganoff into a freezer meal, just follow directions to the ** (but don’t pre-cook any noodles or add the sour cream) . Let the mix cool completely, bag, label and freeze. When you want to prepare the frozen stroganoff, thaw the mix completely in the fridge or microwave. 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:
SimplifyLiveLove is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Does you family like mushrooms? I’d love to hear!
Jessica N says
September 29, 2011 at 3:12 pmShould the directions also include: After removing the 3 tbsp of wine, imbibe the remainder.
Michelle says
September 29, 2011 at 3:58 pmYou bet! I love recipes that use minuscule amounts of wine so there just happens (oh darn) to be most of the bottle left-over! 😉
angie says
September 29, 2011 at 5:50 pmlove 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
Lori Stoll says
October 7, 2011 at 6:51 pmI have also been using this recipe for years and cannot find the original source so thanks for reposting!
Jennifer says
October 16, 2011 at 10:26 pmHi 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)
Michelle says
October 17, 2011 at 3:49 pmJennifer, 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
shawna says
July 10, 2014 at 9:54 amHow many noodles do you use?
Michelle Marine says
July 10, 2014 at 9:56 amWell, it depends. One bag is pretty standard, but I will use more if I want to stretch the meal. 🙂
shawna says
February 4, 2015 at 2:37 pmThanks! I used about half a bag, I think. This was a great recipe to replace a boxed meal. Exactly what we were looking for!
Donna Hup says
November 1, 2015 at 4:15 pmMy mom would make this all the time when I was little. It really brings back memories 🙂
kristin says
January 9, 2016 at 6:08 pmThanks 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?)
Michelle Marine says
January 11, 2016 at 7:44 amYes, that’s what I meant! Thanks for the typo alert. I will fix it tout de suite. 🙂
Crystal says
August 21, 2016 at 5:09 pmWe 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 🙂
Ali Gilbert says
August 23, 2016 at 2:58 pmOooh, 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!
Traci says
January 11, 2018 at 5:54 pmCan this be made without the wine?
Michelle Marine says
January 12, 2018 at 7:48 amYes, you can. You can just skip the wine altogether, or add balsalmic vinegar instead! Good luck! 🙂