The Freezer Meal Club

Recipe #16: SUNDAY BEEF STROGANOFF
Serves 6-8

Ingredients:
2 lbs beef stew meat (or chuck roast cut into 1” cubes)
1 onion, finely diced
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire
1-1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 tablespoons cornstarch (mixed with 3 tablespoons cold water)
10-12 ounces egg noodles, cooked to package directions
½ to 1 cup sour cream

Directions: Add the stew meat, onion, beef broth, tomato paste, Worcestershire, Dijon mustard, garlic powder, onion powder, salt, thyme, and pepper to your crockpot and stir well. Cook on low for 7-8 hours or until beef is cooked through and tender. Stir the cornstarch slurry into the pot and let simmer 15 more minutes and then stir in the sour cream to desired creaminess (1/2 to 1 cup of sour cream). Cook the egg noodles according to package directions. Serve the beef mixture over the cooked noodles (or you can stir them in the crockpot with the beef mixture). This pairs well with steamed broccoli.