Tuesday, April 1, 2014

Beef Stroganoff

Ingredients:
2 pounds of cubed beef stew
4 cans of cream of mushroom soup
1 cup chopped onion
2 T Worcestershire sauce
½ cup of water
1 cup of sour cream
2 T minced garlic
Packet of onion soup mix
Egg noodles (to serve over and cooked that day)
Optional (mushrooms)                                   

Directions:
Mix all ingredients in freezer safe bag except egg noodles.  Freeze as flat as you can.  Remove and defrost night before if possible.  Put in crockpot on low for about 6-8 hours or if meat is precooked, 3-6 hours. Serve over egg noodles.  (I will use gluten free pasta)

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