Beef Stroganoff Crockpot Freezer Meal
A comforting and creamy beef stroganoff made easy with a crockpot freezer meal. Prepare ahead, freeze, and cook for a delicious dinner with tender beef, mushrooms, and a rich sour cream sauce served over egg noodles.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces white mushrooms, sliced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon 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 bowl, combine the beef stew meat, chopped onion, minced garlic, and sliced mushrooms.
Add the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper to the bowl. Stir well to combine all ingredients.
Sprinkle the all-purpose flour over the mixture and toss to coat evenly.
Transfer the mixture into a large freezer-safe zip-top bag or airtight container. Seal tightly and label with the date.
Freeze the prepared meal until ready to cook, up to 3 months.
When ready to cook, thaw the freezer meal in the refrigerator overnight.
Pour the contents of the thawed bag into the crockpot.
Cover 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.