It’s well known that beef stroganoff is delicious, but sometimes it can be a lot of work! So what could be better than putting most of the ingredients in a crock pot and letting it cook itself! I love this particular recipe, especially since I’m not the biggest fan of ground beef and I thoroughly enjoy the fact that you can substitute in big ol’ chunks of cubed beef, I also prefer to make it without the mushrooms because I don’t like their texture, and I sometimes switch out the cream of mushroom soup and use cream of potato instead (Sounds weird, I know, but it works and the flavor is just as fantastic). My mom doesn’t like the way egg noodles taste, so when she makes any kind of stroganoff she cooks rice to go along with it instead of noodles.
My fiancee and I made this very recently and I found that we could have cut the recipe in half and still have had more than enough, so unless you are cooking for a large family I recommend cutting it down other wise you’ll be eating stroganoff leftovers for every meal! (Which isn’t a bad thing, but ours went bad before we could eat all of it!)
Happy Cooking! Post a comment if you’ve tried this or have suggestions!
- 2 pounds of cubed beef stew meat or 4 cups of cooked ground beef
- 2 cans of cream of mushroom soup
- 1 cup chopped onion
- 2 T Worcestershire sauce
- ½ c water
- 1 c. sour cream
- 2 cloves minced garlic
- packet of onion soup mix
- chopped mushrooms (optional)
- egg noodles (to serve over the day you cook)
- Cook meat & let it cool.
- Add all ingredients to a gallon size freezer bag except egg noodles.
- Seal and place in freezer.
- When ready to use thaw in fridge overnight.
- Cook on low for 4-6 hours.
- Serve over egg noodles.