2 lbs. beef sirloin steak, 1/2 inch thick
1/2 lb. fresh mushrooms, sliced
2 med. onions, sliced
1 clove garlic, finely chopped
1/4 c. butter
1 c. water
2 tsp. instant beef bouillon
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 c. water
1/4 c. all purpose flour

Cut beef steak across grain into strips 1/2 inch wide and 1 1/2 inches long. Cook and stir mushrooms, onions and garlic in butter in 10 inch skillet until onions are tender; remove vegetables. Brown beef in same skillet. Stir in 1 cup water, the instant bouillon, salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir 1/2 cup water into the flour; stir into beef mixture. Add vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour into two 1 quart freezer containers. Cool quickly. Cover and label; freeze up to 4 months.

45 minutes before serving dip containers into hot water to loosen. Place frozen stroganoff and 1/2 cup water in 10 inch skillet. Cover and heat over medium heat, turning occasionally, until meat is hot, about 30 minutes. Stir 1 1/2 cups dairy sour cream into hot stroganoff and heat (DO NOT BOIL). Garnish with parsley. 8 servings.

I fix my stroganoff to eat now. I have never had any to freeze. This is good made with deer steak also.