Feb 12, 2017
After I posted on our private family IG account this morning about our new freezer coming on Monday and some of the freezer meals I have planned/already started, a couple friends were curious/suspicious about my mention of Orange Stroganoff, so I said I’d post the recipe. To be clear, there’s no citrus involved. It’s just amped up super delicious stroganoff that uses steak pieces (mmm!) instead of ground hamburger and the 2 TBS of tomato paste it calls for makes the sauce look orange. Also it is so so good and my favorite.
Last night when Bryan made it for dinner I asked him to make a triple batch so we could eat one that night and freeze the other two. I’ve never frozen this particular meal before so I make no guarantees about how this will defrost later, but for those who may be curious, we left the sour cream out of the two batches to freeze. I just didn’t know how the sour cream would do freezing/reheating. So when we eat those later we’ll just reheat the sauce and add the sour cream at the end like you normally would. We’ll also just make the noodles fresh.
a recipe from my mom, found in the “Things With Noodles” section of the cookbook of family recipes I compiled for a class project in one of my cooking/HFL classes at BYU
Makes 4-6 servings
- 1 lb beef tenderloin, sirloin, or round steak, thinly sliced across the grain into bite-size strips (most of the time I just buy stew meat & cut it thin because it’s cheaper)
- 4 TBS flour
- 3/4 tsp salt
- 4 TBS butter or margarine
- 1 1/2 cups sliced mushrooms
- 1/2 cup chopped onion
- 1 clove minced garlic
- 2 TBS tomato paste (Spoon extra tomato paste left in the can into 1 TBS portions to freeze and use later. Can spoon into individual baggies or put in ice cube tray and then transfer to a freezer bag.)
- 1 tsp instant beef bullion granules
- 1 1/4 cups water
- 1 cup sour cream
- 8-16 oz package of wide egg noodles, cooked
In a bowl, combine 1 TBS flour and 1/2 tsp salt. Add steak pieces to coat meat with flour mixture.
In a skillet, heat 2 TBS butter. Add meat and brown quickly on both sides. Add mushrooms, onion, and garlic and cook 3-4 minutes or until onion is crisp-tender.
Add 2 TBS butter to pan. Add 3 TBS flour, tomato paste, instant beef bullion, and 1/4 tsp salt and mix until evenly coated. Mixture will be very thick.
Add 1 1/4 cups water. Cook and stir over med-high heat until bubbly. Cook and stir 1-2 minutes longer.
Add sour cream and heat through, but do not boil.
Serve over noodles.