A couple of weeks ago Brandon and I spent some time putting together 30+ meals to put in the freezer. Some are for the crock pot and a few were for days I could just pull the bag out and prepare. Those were mainly to cut down on the ‘prep’ time and to keep us from having food delivered or going through a drive-thru.
Yes, we could have just bought pre-made freezer meals or casseroles to throw in the microwave but we wanted to know what we were eating.
One of the bags I put together was Beef Stroganoff. We cut a sirloin steak into thin pieces, pounded it with a meat tenderizer, and added it to a bag with sliced mushrooms, diced onion, chopped garlic, and thyme.
When it came time to use this bag for dinner I boiled a pot of water for my pasta, after I added the pasta I began cooking the contents of my bag. I also made some vegetables for a side dish.
Since most of my ‘prep’ work for the meal was mostly done ahead of time dinner was on the table in less than 15 minutes.
Here’s what you’ll need if you want to make your own freezer Stroganoff, you could easily prep this the night of if you have the time, but I loved having that part out of the way
- 1 lb. lean sirloin cut into strips and tenderized
- 6-8 mushrooms cut in half, or sliced
- ¼ cup diced onion
- 1 garlic clove, chopped
- Thyme, salt and pepper to taste
- 1 cup sour cream
- ½ cup of half and half
- Pasta or egg noodles (I used whole grain bow-tie)
After you’ve added your pasta or noodles to the boiling water add your meat, mushrooms, garlic, onion and thyme to a pan on medium heat. Stir this to make sure all sides are browning. Once that’s browned you can add your half and half. Turn the heat up for a minute or so and let it thicken up some. Lower your heat, add your sour cream and incorporate it into the mixture. Let it thicken some more and simmer on low for a couple of minutes while you get your pasta/noodles drained.
Serve your Stroganoff mixture over the pasta and serve with your vegetables or a salad and you’ve got dinner on the table.
We’ve got more meals in the freezer that we’ll be sharing with you later. So far this has been a pretty good idea. There have been enough leftovers for Brandon to take to work the next day and some nights even enough for me to have lunch too. It’s kept us from eating fast food or in my case: not eating until dinner (I know, not a good idea ;)) And, the clean up in the evenings hasn’t been that bad either since most of the meals are cooked in the crock-pot…added bonus!
What are some of your favorite tips for getting dinner on the table in less than 30 minutes? Do you have a favorite crock pot meal that can be prepared ahead of time and just throw it in the day you’d like to make it?