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Hamburger Stroganoff

1 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 can (4 ounces) mushroom stems and pieces, undrained
3 tablespoons lemon juice
1/4 teaspoon pepper
ADDITIONAL INGREDIENTS (for each dish):
2 cups cooked spiral pasta
1/2 cup sour cream
2 tablespoons water

In a large skillet over medium heat, cook beef, onion and garlic until

Printed from tasteofhome.com Aug 29, 2008

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Hamburger Stroganoff cont.

meat is no longer pink; drain. Stir in the consomme, mushrooms, lemon
juice and pepper. Place half of the mixture in a freezer
container; cover and freeze for up to 3 months. To the remaining meat
mixture, add pasta, sour cream and water; heat through (do not boil).
To use frozen meat mixture: Thaw in the refrigerator.
Transfer to a saucepan or skillet and prepare as directed.

Yield: 2 main dishes (2 servings each).