Beef stroganoff has always been a comfort food to me. It takes me back to the days when I'd wake up at my grandma's house and the smell of stroganoff in the slow cooker would already be permeating the house. This recipe is a quick and easy take on beef stroganoff and you can whip up a bunch of freezer meals in a hurry.
Slow-Cooked Beef Stroganoff Recipe
Servings: 4 to 6 Prep Time: 10 minutes Cook Time: 6 to 8 hours
3 pounds stew meat, cubed
2 cups beef broth
2 tablespoons ketchup
1 onion, diced
2 cups sliced mushrooms
1 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, minced
3 teaspoons Worcestershire sauce
1/2 cup flour
1/2 cup sour cream
1/4 cup water
- Combine all of the ingredients except the flour, sour cream and water together in a large bowl and stir until mixed.
- Transfer the contents of the bowl into a freezer bag (or bags if you're making multiple meals).
- Remove as much air as possible from the bags, seal them and put them in the freezer.
- Transfer a bag from the freezer to the fridge the night before you want to cook the stroganoff.
- In the morning, dump the contents of the bag into a slow cooker. Set the slow cooker to Low heat and cook for 7 to 9 hours.
- 1 hour before the stroganoff is done, combine the flour and water and stir it in.
- Stir the sour cream in right before you serve it.
*Note* You can cook this recipe the day you make it and then put it in the freezer. Then, on the day you want to eat it, all you have to do is dump the frozen stroganoff into a pot and warm it up.