Creamy Slow Cooker Beef Stroganoff

Let's Cook

Ingredients

4 servings
  • 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 (serving day)

Freezer Containers

Directions

In a large bowl, combine cream of mushroom soup, sour cream, onion, Worcestershire sauce, water, cream cheese, salt, pepper, chives, garlic and parsley. Place beef in the bottom of slow cooker. Top meat with sauce. Cook low 8 hours or high 5 hours. Serve atop noodles.

Freezing Directions

Divide beef stew meat into indicated number of gallon freezer storage bags In a large bowl, combine cream of mushroom soup, sour cream, onion, Worcestershire sauce, water, cream cheese, salt, pepper, chives, garlic and parsley. Divide sauce between indicated number of quart freezer storage bags. Place 1 quart sized bag of sauce inside each of the gallon freezer bags of meat. Label and freeze.

Serving Day Directions

Place beef in the bottom of slow cooker. Top meat with sauce. Cook low 8 hours or high 5 hours. Serve atop noodles.

Nutritional Information

Not Available

About This Recipe

Your favorite Beef Stroganoff transformed into an easy slow cooker meal.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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