Slow Cooker Stroganoff

It is always good to have a few recipes that you can whip up out of the pantry staples you already have on hand. It’s even better if those recipes also happen to be freezer friendly so that you can simply throw the ingredients together in a bag and freeze them for a later, busier day. And if the recipe happens to ALSO be a family favorite that your kids and husband just love? Well then quite frankly, that’s a recipe you just can’t live without.

This Slow Cooker Stroganoff literally comes together in just minutes, including the time it takes to brown the meat! For a vegetarian version, use vegetarian protein crumbles instead of ground beef.

Here is what you need:

Step 1: Brown ground beef or vegetarian crumbles; drain beef if necessary and set aside.

Step 2: Finely chop onion and set aside.

Step 3: In large bowl, whisk together onion, garlic, wine, broth, sour cream, mushroom soup, salt, pepper.

Step 4: Stir in mushrooms, and ground beef( or vegetarian crumbles).

Step 5: Divide mixture into 2 1-gallon freezer bags (Be sure to label bags first). Freeze until needed.

Step 6: On cooking day, place frozen contents of 1 bag directly into crockpot. Cook on high for 2-3 hours or low for 4-6 hours.

Step 7: Cook 1 package egg noodles per the package directions, then drain noodles and add to crockpot. Mix well and serve.

Print

Slow Cooker Beef Stroganoff

This meal comes together so easy and can be made vegetarian friendly!

Course Main Course

Cuisine Russian

Keyword Slow Cooker Beef Stroganoff

Prep Time 7 minutes

Cook Time 3 hours

Total Time 3 hours 7 minutes

Servings 6 people

Ingredients

• 2 pounds ground beef or vegetarian crumbles
• 1 sweet onion
• 1 teaspoon minced garlic
• 2 cups white wine
• 2 cups vegetable broth
• 2 cups sour cream
• 2 cans cream of mushroom soup
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 8 oz. package sliced Portobello mushrooms
• 2 packages egg noodles 1 per cooking day only

Instructions

1. Brown ground beef or vegetarian crumbles; drain beef if necessary and set aside.
2. Finely chop onion and set aside.
3. In large bowl, whisk together onion, garlic, wine, broth, sour cream, mushroom soup, salt, pepper.

4. Stir in mushrooms, and ground beef (or vegetarian crumbles).

5. Divide mixture into 2 1-gallon freezer bags (Be sure to label bags first). Freeze until needed.
6. On cooking day, place frozen contents of 1 bag directly into crockpot. Cook on high for 2-3 hours or low for 4-6 hours.
7. Cook 1 package egg noodles per the package directions, then drain noodles and add to crockpot. Mix well and serve.

Recipe Notes

Depending on crockpot temperature, can be cooked on high for 2-3 hours or on low for 4-6 hours.