I’ve been stocking my freezer recently, preparing to leave for almost an entire week. You heard it right. Mother bird is flying the coop, and Dad is taking over. For all the many wonderful ways that Ryan is completely capable, he is not and has never been a cook. And while he’ll manage perfectly well without me for a week, getting the kids to and from school and music lessons and hockey, he will NOT be preparing dinner.
One of the many things he’ll find next week in the freezer will be crockpot beef stroganoff, a recipe I quadrupled last week and now have 3 freezer bags full for future meals. This is an easy-to-prepare, easy-to-freeze dish. (For easy freezing, prepare according to the instructions, and cool whatever you’re freezing before spooning it into a ziploc freezer bag. Squeeze all the air out possible, making the bag flat. Double bag, and voilà! You have a meal for the crazy days when you’re chauffeuring, or when you, like me, get a chance to fly the coop!)
Crockpot Beef Stroganoff
- 1 lb. cubed beef stew meat
- 2 (10.75 ounce) cans condensed golden
- mushroom soup
- 1 cup chopped onion
- 1 tablespoon Worcestershire sauce
- ½ cup water
- 4 ounces cream cheese (softened and cubed)
- Dollup sour cream
- Salt, pepper
- Fresh garlic, minced
- Beef bouillon cube (I like Better than Bouillon, pictured here. I’m telling you, this your SECRET weapon for anything that calls for bouillon. You can find it in chicken or beef flavors.)
- ½ packet onion soup mix
1. In a slow cooker, combine the meat, soup, garlic, onion, Worcestershire sauce and water.
2. Cook on Low setting for 5-6 hours, or on High setting for about 3 hours. Stir in cream cheese the last hour of cooking time, and add the sour cream right before serving.
** Your crockpot will probably not hold more than 2x this recipe. If you’re crazy like me and want to quadruple the recipe, you can use a dutch oven. You could cook everything covered in your dutch oven on a low temperature (250 or 300) for 5-6 hours or until the meat is as tender as you like it.