Description
This easy Beef Stroganoff Crockpot Freezer Meal is perfect for busy days. Prep it ahead, freeze, then slow cook tender beef with mushrooms and onions in a creamy sauce. Serve over egg noodles for a comforting dinner.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 medium yellow onion, diced
8 ounces white mushrooms, sliced
3 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1 cup sour cream
12 ounces egg noodles, cooked according to package instructions
Instructions
In a large resealable freezer bag, combine beef stew meat, diced onion, sliced mushrooms, and minced garlic.
Add beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper to the bag.
Seal the bag tightly, removing as much air as possible, and freeze until ready to use.
When ready to cook, thaw the freezer bag overnight in the refrigerator.
Sprinkle the flour over the contents of the bag and toss gently to coat the beef and vegetables evenly.
Transfer the mixture to the crockpot and cook on low for 6 hours, or until the beef is tender.
About 15 minutes before serving, stir in the sour cream until fully incorporated and heated through. Do not boil after adding sour cream to prevent curdling.
Serve the beef stroganoff over cooked egg noodles.
- Prep Time: 15 minutes
- Cook Time: 6 hours