Freezer Meal Recipes / Dinner / World Famous Beef Stroganoff

World Famous Beef Stroganoff

Try our latest variation of Beef Stroganoff! This version has great depth of flavor from the browned roast and earthy crimini mushrooms, plus the convenience of a slow cooker.
6 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
World Famous Beef Stroganoff

Ingredients

  • 2 pounds Beef Roast
  • 2 tablespoons Flour, All-Purpose
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 2 tablespoons Olive Oil
  • 2 ¼ cups slice Onion
  • 3 teaspoons mince Garlic, Cloves
  • 2 ¼ cups slice Mushrooms, Crimini
  • ⅔ cups Kettle & Fire's Beef Bone Broth
  • 8 fluid ounces White Wine
  • 1 teaspoon Paprika
  • 1 teaspoon Mustard Seed, Ground
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 16 ounces cook Egg Noodles
  • ½ cups Sour Cream
  • 3 tablespoons chop Parsley, Fresh

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, toss together beef, flour, salt and pepper until meat is coated.
  2. Heat oil in a large skillet over medium high heat.
  3. Add beef to the skillet and cook until browned, turning as needed.
  4. Remove beef from skillet and place in slow cooker.
  5. Return skillet to heat and add onions, garlic, and mushrooms. Cook 4-5 minutes until veggies begin to soften and become fragrant.
  6. Meanwhile, whisk together in a small bowl beef broth, wine, paprika, and ground mustard.
  7. Pour beef broth mixture into the skillet. Continue cooking until mixture comes to a simmer, while scraping all the browned bits off the bottom of the pan with a spatula.
  8. Pour onion and beef broth mixture into the slow cooker. Cook on low 6-8 hours or until beef is very tender.
  9. Ten minutes before serving, stir in sour cream and parsley.
  10. Serve beef over egg noodles.

Freeze For Later Cooking Directions

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?

  1. In a large bowl, toss together beef, flour, salt and pepper until meat is coated.
  2. Heat oil in a large skillet over medium high heat.
  3. Add beef to the skillet and cook until browned, turning as needed.
  4. Remove beef from skillet and allow to cool on a plate.
  5. Return skillet to heat and add onions, garlic, and mushrooms. Cook 4-5 minutes until veggies begin to soften and become fragrant.
  6. Meanwhile, whisk together in a small bowl beef broth, wine, paprika, and ground mustard.
  7. Pour beef broth mixture into the skillet. Continue cooking until mixture comes to a simmer, while scraping all the browned bits off the bottom of the pan with a spatula.
  8. Allow mixture to cool.
  9. Divide browned beef and broth mixture into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Cook for 6-8 hours in slow cooker until beef is very tender.
  2. Ten minutes before serving, stir in sour cream and parsley.
  3. Serve beef over egg noodles.

20 Comments

Join the discussion
  1. I stay home with my twin two year old gils, Giana & Julia. Making Dinner every night can be a challenge. Your website is inspiring. I have one question about freezing ahead. When placing into bags do you place the beef in 1 and broth in another?Thanks,
    Heather

    1. Heather – It is such a freeing feeling to know that dinner is in the freezer isn’t it? The beef and broth are combined in one gallon freezer bag for this recipe. Enjoy!

  2. This is one of my favorite dishes as a kid. Is there a dairy free option that you know of? We have found alternatives for most dishes but I haven’t found one for this, yet.Thank you,
    Anne

  3. I would love to try this! However, my husband does not care for sour cream. Do you have any advice on using cream cheese instead? Thank you!

    1. Hi Laura! Funny story, I hate sour cream more than anything but when cooked in things like stroganoff, I can’t taste it. If that just won’t work, you could sub cream cheese with the same amount- 0.5 cups. It should work fine. Let me know how it turns out!

        1. Believe me, for years I wouldn’t touch ANYTHING if I knew it had sour cream. When I started freezer cooking, it helped because I “forgot” which recipes I had mixed it into and pushed me out of my comfort zone. The cream cheese will work perfect though. Enjoy!

  4. Sounds delicious! Any suggestions on white wine? Ones found in the grocery store or liquor store? Also are crimini mushrooms founds in most grocery stores? Thanks for your help:)

    1. Yes Carol – any white wine at your grocery or liquor store will work. I typically use a chardonnay. If you are unable to find crimini mushrooms you can substitute for what is available in your area.

  5. I followed the instructions to a T and it is way too soupy. I had to add the sour cream at just over the 6 hour mark because I got it going later than planned this morning. Not sure if another hour or two would make a difference. I did use broth in place of the wine as we had none but that was the only substitution. My crock pot tends to cook hot so I didn’t think the liquid would be a problem but maybe next time I will try cutting the liquid slightly. Also, will be cutting the salt a bit. My broth was low sodium so I thought using the full amount would be fine, but should have cut it like I almost always do with other recipes. With a few changes, to suit our taste buds, this will be the perfect dish.

  6. Can someone please explain what 0.66 of a cup is? That is the dumbest thing to put in a recipe. It sounds delicious and I was ready to try it until I read goofy amounts

  7. Is the beef supposed to be cut, or are you cooking the roast whole? At what point is the beef cut? This looks fabulous, but I don’t want to do it wrong. Thank you.

    1. Hi Kate! If you were to add this recipe to a menu, the Prep sheet would tell you to cut the beef into chunks before cooking. It does sound delicious! Enjoy!

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