Tuesday, April 1, 2014

Beef Stroganoff

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)                                   

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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