Beef Stroganoff (Easy Frezer Meals)

In this episode we make the Famous Beef Stroganoff (Easy Freezer Meals). This has to be one of my absolute favorites. It's rich, creamy, tangy, beefy, and so delicious over egg noodles.
I think you will love this recipe as it is adapted from the following : www.bettycrocker.com/recipes/...
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You will notice that we have added rice flour to this recipe. Rice flour is a much better stabilizer and thickener in my opinion. It also reheats extremely well and does not leave a flour taste. You can find rice flour in your Asian supermarkets. Be sure to buy several pounds as we use it in many recipes!!
Recipe (can double or reduce by half as necessary)
6 pounds of sirloin beef
4 pounds of onions sliced thinly
2 pounds of mushrooms sliced thinly (button or crimini)
4 cloves of garlic chopped
8 oz butter
6 cups of beef broth divided
2 teaspoons of salt
4.5 teaspoons of Worcestershire sauce
1 cup of rice flour (or AP flour of you need a substitution)
3 pounds of sour cream (6 cups)
We pressure cook our beef because it is all grass fed where we live and very tough, but you can cook your beef how ever you like.
In a pot add your butter and sauté the onions till they are soft and translucent. Add your garlic and mushrooms and cook for another 5-8 minutes till mushrooms are soft. Strain the vegetables and set to the side. Reduce the liquid that was left behind till it forms a delicious thick syrup. Once that happens mix this back into your vegetables. (see video)
If you are cooking your meat on the stove top be sure to slice it against the grain and in either small slices or cubes. Season with salt and pepper lightly and sear with a little oil in your pot. Once the beef is mostly cooked stirring occasionally add 4 cups of beef broth, salt, and the Worcestershire sauce. Reduce the heat and cover. Cook for another 10 minutes till your beef is tender.
While that is cooking add the rice flour to the remaining 2 cups of beef broth. Mix well to incorporate. As soon as your beef is tender add the rice flour/beef stock mixture to your pot and stir. This will start to thicken rather quickly. Once it begins to take on the consistency of gravy add your vegetables to the pot. Stir well to incorporate. Finally at the very end add your sour cream and be sure not to let your mixture boil. This will cause the sour cream to split and turn grainy...
Serve with egg noodles and enjoy. If you want to freeze this dish simply let the entire mixture cool down completely. Package in portions that are acceptable to you and portion it up in a freezer saver bag or a freezer zip lock bag. Then freeze.
To reheat all you need to do is let your stroganoff thaw and heat on the stovetop on a medium heat stirring occasionally ensuring that it does not boil. If your bags are boilable like mine then simply boil the bag for 20 minutes and serve over fresh egg noodles.
Thanks for tuning in and I really hope you can try this awesome freezer meal out.
If you are new here consider subscribing and clicking that notification bell. We post new episodes every week with fun and cool Easy Freezer Meals.
Thanks and see you in the next one.
Eric

[@chualarbill]

would a modified tapioca starch like Ultrasperse work in place of rice flour?

[@mrslalumiere]

Another awesome recipe to add to my dinner rotation :) thanks
Do your arms kill you from all that mixing? Lol

[@EasyFreezerMeals]

Thanks for the comment!!! I hope you get to try this dish. Very tasty!!! The stirring can get challenging at times. Especially when we use the 20 gallon pot. Fortunately my son/chef is a lot taller than me and a lot younger. He loves the work out!!! :)

[@mrslalumiere]

Hahaha.. There ya go! I would totally get my daughter to do the same lol. She's in culinary school right now, so anytime I can get her in the kitchen, I do

[@deanewilliams4868]

You say the rice flour works as a stabilizer to keep the gravy from breaking down. Will regular flour work in the same way? My family isn’t gluten free so I generally don’t buy rice flour. Do I need rice flour for this recipe to turn out correctly?

[@EasyFreezerMeals]

Hello Deane. You can use AP flour in this recipe as well. You just use the same amount of AP flour as you would rice. The trick with reheating is you don't want it to come to a boil. Just bring it up to a gentle simmer until it's warmed through. If it gets too hot (rolling boil) the sour cream will break and it will split. Hope that helps..

[@joannak7765]

Hi Eric how can I cook beef if i dont have pressure cooker? which cooking method would you recommend instead to get meat tender and juicy? thank you 😀👍

[@EasyFreezerMeals]

The beef we have where I live is very lean and there's not much fat on the animals. If you live were the beef has some nice marbling then what I would do is follow the recipe till you get to the part where you add the stock, Worchester,.... At that step I would sear the stew meat for 5 minutes on both sides then add the beef stock and cover. Allow this to cook on a medium heat for 2 hours. This will braise the meat and it will be super tender... After the 2 hours then add the rest of the stock (with the flour) then add the onion/mushroom mix. At that point continue with the rest of the recipe... Let me know how it turns out. Check your meat at 1 hour and see if you think it's tender enough. If it isn't let it cook another hour. Let me know how it turns out..

[@joannak7765]

@@EasyFreezerMeals thank you so much Eric I will be making this recipe at the next weekend 👍I can't wait! Also I'm going to do chicken cashews 😁

[@EasyFreezerMeals]

I can't wait to hear about it!!