Slow Cooker Beef Stroganoff is a guest post by Becki.
Sometimes, peace comes with simplicity. And what could be simpler than coming home from work, opening your freezer, defrosting a bag of sauce and serving it over rice or pasta?
Freezer cooking is one of the easiest ways to simplify your life, and no, you don’t have to devote one weekend a month to doing it. Just double or triple every freezer friendly meal you make, serve it for dinner and put the leftovers in freezer safe containers. Do this a few times a week and in no time at all you’ll have a freezer stocked full of ready-made, easy-to-serve, in-a-hurry meals.
One of my favorite freezer-friendly recipes is a basic beef stroganoff, made in your slow cooker for extra simplicity.
A super easy and delicious recipe from The Peaceful Mom!
- 2 lbs beef sirloin, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 lb mushrooms, sliced
- 2 10 1/2 ounce can condensed French onion soup
- 2 10 1/2 ounce can condensed cream of mushroom soup
- 2 cups sour cream (use fat free if desired)
- 8 garlic cloves, minced
- Heat the olive oil in a large pan and add the beef.
- Sauté meat until browned on all sides.
- Transfer the beef to your slow cooker and add the mushrooms and the canned soups.
- Cook on low 4 to 6 hours, depending on how hot your slow cooker runs.
- When the meat is cooked through, add the sour cream, whisking until the sauce has a creamy texture.
- Thicken with corn starch if necessary, and serve over hot egg noodles.
Freeze this dish in quart sized, freezer-safe ziplock bags. Just be sure to get all the air out of the bag before sealing. Lay flat, and your stroganoff should keep for up to six months.
Becki Robins tries to put everything in the freezer. When her third baby was born, she didn’t have to cook for eight months. Now she chronicles her efforts to cook one meal from every nation on Earth on her blog, Travel By Stove. And yes, she tries to make her poor kids eat every funky, bizarre and delicious meal she prepares.