Mexican Stroganoff

Delicious flavourful comfort food, perfect for your next freezer meal day and a hit with the whole family. You can make this in your crock pot or pressure cooker for an easy weekday solution. 

This creamy tangy meal has a little twist with the addition of mexican flavours.

Mexican Stroganoff

2 lbs beef steak (round or inside steaks work nicely), sliced thin

1 cup Onion, finely diced

2 cloves Garlic, minced

1 can Sliced Mushrooms, drained

1/2 cup Red Wine Vinegar

1 1/2 cup Beef Broth

1/2 cup Tomato Sauce

1/4 cup Brown Sugar

1 1/2 Tbsp Chili Powder

1 Tbsp Paprika

2 tsp Seasoning Salt

1 tsp Soy Sauce

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Allspice

1 cup Sour Cream or Greek Yogurt

3 Tbsp Flour

Cooked Broad Egg Noodles

Combine all ingredients except for sour cream, flour and egg noodles. Freeze in a freezer bag or freezer safe container. Defrost before using. Cook in a slow cooker for 3-4 hours on high or 7-8 hours on low. Cook in a pressure cooker for 25 minutes.

Whisk Sour Cream and Flour together. Add to mixture in slow cooker 15 minutes before finished (when you get the noodles going). Cook until thick and serve over hot cooked broad egg noodles.

Dig in!

~Adel~