Friday, May 1, 2009

Fill the Freezer Friday - Meatballs Stroganoff

16 oz Mushrooms
2 tsp garlic pieces
1/2 cup butter
1/2 cup flour, all-purpose
1/2 cup ketchup
2 T A-1 Sauce
1/4 tsp pepper
2 tsp beef bouillon granules
2 cups onions, finely chapped
4 cans beef broth
1/2 tsp dill
1 cup white wine
2 cups sour cream
40 meatballs

Melt butter and add mushrooms and garlic. Saute' for 5 minutes. Add flour and cook 2 or 3 more minutes. Add ketchup, A-1, pepper, beef bouillon, and onions. Gradually add beef broth. Cook and stir until thickened and bubbly (about 5 minutes). Stir in wine and dill. Remove from heat and stir in sour cream and meatballs.

Freezing: Double line 2 large cereal boxes with gallon size Ziploc freezer bags. Ladle in cooked stroganoff. Seal bags and label.

Serving Day Instructions: Thaw overnight in refrigerator. Place in casserole dish and heat until warm in microwave. Serve over rice, noodles or even mashed potatoes.

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