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.

Orange Stroganoff

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

Ingredients:

• 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.