Beef Stroganoff from 30 Day Gourmet Freezer Cooking . . .

Servings:	6	12	18	24	30	36

Ingredients:
Ground beef; cooked, drained (1 lb. raw = 2 1/2 C. cooked)	2 1/2 C.	5 C.	7 1/2 C.	10 C.	12 1/2 C.	15 C.
Onions; chopped ( 1 med. onion = 1 C. chopped)	2/3 C.	1 1/3 C.	2 C.	2 2/3 C.	3 1/3 C.	4 C.
Mushrooms; canned OR Mushrooms; fresh, sautéed	14 oz. or 1/2 lb.	28 oz. or 1 lb.	42 oz. or 1 1/2 lbs.	56 oz. or 2 lbs.	70 oz. or 2 1/2 lbs.	84 oz. or 3 lbs.
Cream of mushroom soup; undiluted	21 oz.	42 oz.	63 oz.	84 oz.	105 oz.	126 oz.
Milk	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Pepper	dash	1/8 t.	1/4 t.	3/8 t.	1/2 t.	1/2 t. + 1/8 t.
On Hand:
Sour cream	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Egg noodles; dry	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.

Assembly Directions:
Brown ground beef and chopped onion. Drain. Add mushrooms, undiluted soup, milk and pepper. Simmer 10-15 minutes.

Freezing and Cooking Directions:
Cool and pour into freezer bags or rigid freezer containers. Label, seal and freeze.

To serve: Thaw mixture. Over low heat, warm the beef mixture in a saucepan. Just before serving, stir in the sour cream. Serve over hot noodles.

Comments:
We recommend just freezing the meat/sauce mixture ahead of time and then assembling this entrée on the day you want to serve it. If you mix the sauce and the noodles together before freezing you may end up with a mushy consistency.