Description
A hearty and comforting beef stroganoff made easy with a crockpot freezer meal. Perfect for busy days, this recipe combines tender beef, mushrooms, and a creamy sauce, all slow-cooked to perfection. Prepare ahead, freeze, and enjoy a delicious homemade meal anytime.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1 cup sour cream
2 tablespoons olive oil
12 ounces egg noodles, cooked according to package instructions
Instructions
In a large skillet, heat olive oil over medium-high heat.
Add beef stew meat and brown on all sides, about 5 minutes. Transfer browned beef to a large bowl.
In the same skillet, add chopped onion and garlic; sauté for 2-3 minutes until softened.
Add sliced mushrooms and cook for another 4 minutes until they release moisture.
Sprinkle flour over the beef in the bowl and toss to coat evenly.
Transfer the beef, onions, garlic, and mushrooms to the crockpot.
Pour beef broth and Worcestershire sauce over the ingredients in the crockpot.
Add smoked paprika, salt, and black pepper; stir gently to combine.
Cover and cook on low for 6 hours until beef is tender.
About 15 minutes before serving, stir in sour cream until fully incorporated and heated through. Do not boil after adding sour cream.
Serve beef stroganoff over cooked egg noodles.
- Prep Time: 15 minutes
- Cook Time: 6 hours