If you have been reading my blog for very long, you know that I have been crazy busy and am using a lot of freezer meals, slow cooker meals, etc. in order to get food on the table. This whole thing has really inspired me, and I have come up with even more. Not all of them involve the freezer or the slow cooker, but they are all make ahead in some way. Coincidentally, I have been posting these meals on Monday nights. That was not by design, but I have noticed the pattern and am thinking about making Mondays make ahead days. Maybe not every Monday, but then again, maybe every Monday. So what do you think about have Make Ahead Mondays be at least a regular part of the blog?
This week’s edition is a beef stroganoff recipe that takes very little time to make ahead and put in the freezer and then can be just dumped in the slow cooker and cooked all day. About thirty minutes before you eat, you are going to add some sour cream and boil the noodles, and you’re done. And, best of all, it tastes great! It is my favorite addition to the freezable, slow cooker collection I am working on. Hope you enjoy!
Freezable Slow Cooker Beef Stroganoff
- 2-3 lbs. stew beef
- 2 beef bouillon cubes, crushed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups beef broth
- 1 8 oz. pkg. mushrooms, washed and sliced
- 11/2 cups sour cream, divided
- To serve: 1 lb. flat noodles (I used whole grain.)
- 1/2 cup sour cream
- To Freeze: Put beef, bouillon cubes, onion, garlic, and flour in a gallon sized zip lock bag. Shape to evenly distribute ingredients. Freeze.
- To Cook: Thaw bag for about 1/2 hour. Place in the slow cooker. Pour broth over meat. Stir in mushrooms. Cook on low for 6 to 8 hours. Stir in 1 1/2 cups sour cream and turn on high. Cook 30 minutes longer. While the stroganoff is finishing cooking, boil the noodles.
- To Serve: Ladle stroganoff over the noodles and garnish with more sour cream.
This recipe was shared on Foodie Friends Friday.