Once you have taken your basic beef recipe found here
and separated it into 3 freezer bags, take one freezer bag and add:
8 oz. sliced mushrooms
1 can (10.75 oz) condensed cream of mushroom soup
1/4 cup of water
1 tsp. ground paprika
1/2 teaspoon of salt
1/4 tsp coarsely ground black pepper
Combine in a large (I used 1 gallon size) resealable freezer plastic bag. Freeze for up to 3 months.
When it is time to eat it:
Microwave packet on DEFROST (30% power) for 8-10 minutes or until softened. Pour into 10 inch skillet and bring to a simmer over medium heat.
Finish and Serve:
- Stir in 8 oz. of sour cream into the beef mixture
- Cook 1 pound of egg noodles; drain. Toss with 1/4 cup of parsley and 2 tablespoons of melted butter.
- Spoon Stroganoff over noodles and sprinkle with additional paprika and parley if desired.