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:
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.
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Recipe: Slow Cooker Beef Stroganoff
Summary: This meal comes together so easy and can be made vegetarian friendly!
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 8oz 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.
Preparation time: 5-7 minutes
Cooking time: In crockpot on high for 2-3 hours or on low for 4-6 hours
Number of servings (yield): 4-6
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