Hamburger Stroganoff
1 lb. Ground beef
1 large onion, sliced
fresh or canned sliced mushrooms
1 clove garlic, minced
1 can cream of mushroom soup
1- 16 oz. Container sour cream (low-fat works well with this)
1/4 c. margarine
salt and pepper to taste
To freeze: In skillet, brown ground beef. Drain, but reserve a little bit of the fat in the pan. Sauté the onion until soft, and add the garlic, soup and mushrooms. Stir until coated. Add the sour cream and mix well. Salt and pepper to taste. Allow to cool, and ladle into 1 gallon Ziploc freezer bag. Lay flat to freeze.
To serve: Reheat and serve over rice or noodles.
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