Step 1

Sprinkle steak with salt and pepper. Heat olive oil and butter in large saucepan over medium-high heat and brown beef cubes in batches, about 4 to 5 minutes per batch. Add onions, garlic, and mushrooms to drippings in saucepan and cook 5 minutes until crisp-tender, stirring frequently.

Step 2

Return beef to saucepan and add broth, water, Worcestershire sauce, and marjoram; stir. Bring to a boil, then reduce heat, cover saucepan, and simmer for 1 1⁄2 hours until beef is tender. Cool in ice-water bath or in refrigerator.

Step 3

Pour into 1-gallon-size zip-top bag; label and freeze. Reserve sour cream in refrigerator, and flour and egg noodles in pantry.

Step 4

To thaw and reheat: Thaw overnight in refrigerator. Pour stroganoff into saucepan and bring to a boil. In medium bowl, combine sour cream, flour, and 1⁄3 cup of the stroganoff liquid and beat well with wire whisk. Stir into stroganoff and cook until thickened. Cook egg noodles as directed on package and serve with stroganoff.