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:
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 1-2 teaspoons salt (to taste) 1 8oz package sliced Portobello mushrooms 2 packages egg noodles ( 1 per cooking day only)
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.
Slow Cooker Beef Stroganoff
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
- Brown ground beef or vegetarian crumbles; drain beef if necessary and set aside.
- Finely chop onion and set aside.
- In large bowl, whisk together onion, garlic, wine, broth, sour cream, mushroom soup, salt, pepper.
Stir in mushrooms, and ground beef (or vegetarian crumbles).
- Divide mixture into 2 1-gallon freezer bags (Be sure to label bags first). Freeze until needed.
- 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.
- 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.
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Looks yummy! Great idea to double up and freeze one for later!
I bought a slow cooker with the intention of using it all the time but it seems to be collecting dust instead. This recipe looks delicious though and I think it’s time to clear the dust and put my slow cooker to good use!
This look delicious, I will put it on my menu for next week !
Great idea! Stroganoff is one of our family favorites and we eat it monthly. I’ll be batch-preparing this into an easy freezer meal from now on. We really enjoy it with ground turkey in place of ground beef; the lighter flavor of ground turkey complements the other flavors so well. Cranberry sauce serves as a terrific complement to the dish! Thanks for the freezer meal/crockpot suggestion!
This looks delicious. Pinning this for later!