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World Famous Beef Stroganoff

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 2 pounds Beef Roast
  • 2 tablespoons Flour, All-Purpose
  • 1 teaspoon Salt
  • 1/2 teaspoons Black Pepper
  • 2 tablespoons Olive Oil
  • 2 1/4 cups slice Onion
  • 3 teaspoons mince Garlic, Cloves
  • 2 1/4 cups slice Mushrooms, Crimini
  • 2/3 cups Beef Bone Broth/Stock
  • 8 fluid ounces White Wine
  • 1 teaspoon Paprika
  • 1 teaspoon Mustard Seed, Ground

Serving Day Ingredients

  • 16 ounces cook Egg Noodles
  • 1/2 cups Sour Cream
  • 3 tablespoons chop Parsley, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup stroganoff & 1 cup pasta
  • 639 Calories
  • 20g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 206mg Cholesterol
  • 528mg Sodium
  • 60g Total Carb
  • 1g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 47g Protein
  • 17 WW Freestyle

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

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