FREEZER BEEF STROGANOFF

4 pounds boneless beef (tenderloin, sirloin, etc)
1 cup flour
2 teaspoons salt
1 teaspoon monosodium glutamate (optinal)
1/4 teaspoon pepper
2/3 cup butter
1 cup finely chopped onion
2 cans (10 1/2 oz) beef bouillon
1 pound mushrooms, sliced
6 tablespoons butter
2 cups sour cream
6 tablespoons tomato paste
2 teaspoons Worcestershire sauce
Gnocchi Alla Romana (recipe follows)

Cut beef into 2x1/4-inch strips. Dredge meat with mixture or flour, salt, MSG and pepper.

Heat 2/3 cup butter in skillet. Brown meat on all sides with onion. Add beef bouillon and cover and simmer 20 minutes.

Saute mushrooms in 6 tablespoons butter. Add to meat. Blend together sour cream, tomato paste and Worcestershire sauce. Remove meat from heat and add sour cream mixture in small amounts. Cool quickly and freeze.

WHEN READY TO SERVE:
Defrost and heat very slowly, stirring over low heat to prevent separation. Serve with Gnocchi Alla Romana.

The dish may also be heated in 350 degree F oven for 30 minutes. Stir occasionally.

GNOCCHI ALLA ROMANA

1 1/2 cups milk
1 1/2 cups water
1 cup farina
1 1/2 teaspoons salt
1/2 cup butter, divided use
3 eggs
2 cups freshly grated parmesan cheese, divided use

Bring milk and water to a boil. Gradually stir in farina and salt. Cook over medium heat until thick, stirring.

Remove from heat and beat in 1/4 cup butter, eggs and 1/2 cup parmesan cheese. Mix well and spread about 1/4 inch thick on jelly-roll pan.

Cool thoroughly and cut in shapes desired with a cookie cutter or cut into diamond shapes.

Arrange in buttered baking dish in overlapping layers. Sprinkle with 1 1/2 cups parmesan cheese and 1/4 cup butter. Freeze.

TO SERVE:
Defrost and bake at 350 degrees F for about 30 minutes, or until golden crisp.

Servings: 10
Source: Freeze with Ease by Marian Fox Burros