Absolutely the best!
Original recipe yields
6–8 servings
Cooking day instructions
Cut meat into bite-size pieces. In skillet, cook and stir mushrooms and onion in butter until onion is tender. Remove mushrooms and onion. In same skillet, brown meat lightly on both sides. Set aside ¾ cup bouillon; add remaining bouillon, ketchup, garlic, and salt to skillet. Stir to mix. Cover and simmer 15 minutes. Blend reserved bouillon and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream and heat, but do not allow to boil. Freeze, using freezer bag method.
Serving day instructions
Thaw completely and warm in saucepan until heated through. Do not allow stroganoff to boil when heating. Serve over rice or noodles.
Hints
Doubling this recipe makes 3 meals of stroganoff with 4 cups in each meal.
On serving day, if stroganoff appears too thin, it may be thickened by mixing flour with some sour cream or some of the sauce and adding to mixture while heating.