World Famous Beef Stroganoff

Let's Cook

Ingredients

6 servings
  • 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 Beef Broth/Stock
  • 8 fluid ounces White Wine
  • 1 teaspoon Paprika
  • 1 teaspoon Mustard Seed, Ground
  • 16 ounces cook Egg Noodles (serving day)
  • ½ cups Sour Cream (serving day)
  • 3 tablespoons chop Parsley, Fresh (serving day)

Freezer Containers

  • 1 Gallon Freezer Bag

Directions

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

Freezing Directions

In a large bowl, toss together beef, flour, salt and pepper until meat is coated. Heat oil in a large skillet over medium high heat. Add beef to the skillet and cook until browned, turning as needed. Remove beef from skillet and allow to cool on a plate. Return skillet to heat and add onions, garlic, and mushrooms. Cook 4-5 minutes until veggies begin to soften and become fragrant. Meanwhile, whisk together in a small bowl beef broth, wine, paprika, and ground mustard. 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. Allow mixture to cool. Divide browned beef and broth mixture into indicated number of freezer bags. Label and freeze.

Serving Day Directions

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

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies lead Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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