Beef Strogonaff

By á-47484

Ingredients

• 2 pounds of cubed beef stew meat or 4 cups of cooked ground beef
• 4 cans of cream of mushroom soup (recommend golden mushroom soup if your store carries it)
• 1 cup chopped onion
• 2 T worcestershire sauce
• 1/2 c water
• 1 c. sour cream
• 2 T minced garlic
• packet of onion soup mix
• egg noodles (to serve over & cook that day)
• optional (chopped mushrooms)

Details

Adapted from sidetrackedsarah.com

Preparation

Step 1

Option 1: Mix all ingredients in freezer safe bag except egg noodles. Freeze as flat as you can. Remove and defrost night before if possible. Put in crockpot on low for about 6-8 hours or if meat is precooked, 3-6 hours. Serve over egg noodles.
Option 2: (this is a freezer space saver option if you have more room in your pantry than you do in your freezer) Put 4 cans of mushroom soup and egg noodles in paper bag. Staple and label “Beef Stroganoff” so that these ingredients will be saved for cooking day. In a freezer safe bag, put meat, onion, onion soup mix, worcestershire sauce, water, sour cream, garlic and optional mushrooms. Mix together, lay flat and freeze. On cooking day, put in crockpot on low for 6-8 hours or if using precooked ground beef, for 3-6 hours. Serve over cooked egg noodles