Mushroom Beef Stroganoff

Mushroom Beef Stroganoff, serve over egg noodles or rice

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 lbs top round steak or equivalent, cut into cubes
2 tbsp cooking oil
1 (10.76-oz) can cream of mushroom soup
1 cup water
2 (8-oz) cans of sliced mushrooms
1/4 cup white wine
1 cup sour cream (used on reheating day)

In a 1-gallon sized plastic bag, put flour, salt, and pepper.  Add beef and shake to coat completely.  Heat oil in skillet.  Add beef and brown on all sides, about 7-10 minutes.  In separate bowl, mix soup and water.  Slowly add soup and water to skillet, scraping the bottom as you mix with beef.  Add mushrooms and wine.

Cook over medium-low heat for 1 hour, stirring frequently.  Scrape the bottom of the skillet when you stire.  Cool and freeze in freezer bag.

REHEATING INSTRUCTIONS:

Defrost Stroganoff overnight, stir in sour cream, and heat on medium-low heat for 30-45 minutes or until it is thoroughly heated.