Jessibird

Beef Stroganoff

(freezer recipe)

1 1/2 lbs sirloin steak (boneless), cut into thin strips
canola oil
2 small onions, chopped
1 garlic clove, crushed
2 cups sliced mushrooms
2 c thinly sliced red cabbage (optional)
1/3 cup dry white wine
pepper and salt to taste
1 1/4 cups tofu sour cream (for cooking day)

Brown steak strips. Set aside.

Add oil to skillet and sauté onions and garlic until soft. Add mushrooms, cabbage, wine, salt and pepper. Simmer for 5 minutes.

Add meat to freezer safe bags or containers and pour sauce over. Cool and freeze.

On cooking day:
Thaw overnight in fridge or for 4-5 hours at room temperature. Add to saucepan and heat over medium heat for 25 minutes. Stir in sour cream before serving.