Creamy Slow Cooker Beef Stroganoff - Dump and Go Dinner
4
Servings
13
Ingredients
5
Comments
Comforting and easy to make, this Creamy Slow Cooker Beef Stroganoff takes simple ingredients and turns them into a luscious dinner. Plus you can make it in advance and freeze it to enjoy another time!
4
Servings
13
Ingredients
5
Comments
Ingredients
- 1 pound Stew Beef
- 10 ¾ ounces Cream of Mushroom Soup
- ½ cups Sour Cream
- ½ cups dice Onion
- 1 tablespoon Worcestershire sauce
- ¼ cups Water
- 4 ounces soften Cream Cheese
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Chives, Dried
- 1 teaspoon mince Garlic, Cloves
- ¼ cups chop Parsley, Fresh
- 16 ounces cook Egg Noodles
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide beef stew meat into indicated number of gallon bags
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place beef in the bottom of slow cooker.
- In a large bowl, combine remaining ingredients except the noodles.
- Top meat with sauce.
- Cook low 8 hours or high 5 hours.
- Serve atop noodles.
5 Comments
Join the discussionThis looks yummy! Do I need 4 oz of softened cream cheese or soft cream cheese?
For the garlic is it 1 tsp minced garlic or 1 clove of garlic, minced? Thanks!
You will need 4 ounces softened Cream Cheese and 1 teaspoon minced Garlic glove.
Everytime I make this recipe my instant pot overheats. Am I doing something wrong?
Is it necessary to separate the meat from the other ingredients prior to freezing or could they all be tossed in together?
Hi Christine, Great question. For this recipe, it is necessary to separate the meat from the other ingredients in separate freezer bags. We test all of our recipes with test cooks, and found it would be best to freeze the meat and the sauce separating for a better freeze process and quality. Hope this helps!