Beef Stroganoff

(The picture above is how you prepare it for a FREEZER meal.)

1 1/2 lb stew meat, cubed
1 T vegetable oil
1 T minced onion
2 cloves garlic
1 t oregano
1/4 t salt & pepper
1 1/2 c beef broth
1/3 c sherry
8 oz sour cream
1/2 c flour
1/4 c water
1 bag egg noodles (I used No Yolks)

Brown stew meat and toss (juice and all) into the crock pot. Add oil, minced onion, garlic, oregano, salt, pepper, prepared broth and sherry and let cook on LOW for about 6 hours (can be more). In a separate bowl, mix together sour cream, flour, water and a little bit of the broth from the beef. Whisk so that there are no lumps from the flour. Add back into the crock pot and turn up to high for 30 more minutes until it thickens. Meanwhile boil egg noodles and drain. Serve beef stroganoff over the boiled noodles.

NOTE: This recipe can also be prepared ahead and put IN THE FREEZER for a freezer meal. All you would do differently is only brown the meat and let cool some and dump it into the Ziploc along with the oil, minced onion, garlic, oregano, salt, pepper, prepared beef broth and sherry. Then you'd freeze until the day before serving day. On the serving day, you'd empty all contents of bag into your crock pot and simmer on low for 6 hours. In a separate bowl, mix together sour cream, flour, water and a little bit of the broth from the beef. Whisk so that there are no lumps from the flour. Add back into the crock pot and turn up to high for 30 more minutes until it thickens. Meanwhile boil egg noodles and drain. Serve beef stroganoff over the boiled noodles.