As with most freezer meals, it's just as quick and easy once you've browned the beef and chopped the onions for this to make four of these recipes at once than it is to make one. When you open your freezer and see four meals made, you will feel so accomplished and glad that you quadrupled this recipe!
To assemble this meal, add the ground beef to a large resealable bag.
Add all the other ingredients to the bag and squish them around to combine.
On the day of cooking, thaw and then cook in the slow cooker on low for 2-5 hours. If you prefer, you can instead heat the beef stroganoff in a skillet on medium until heated through.
Before serving, stir in another 1/4 cup of sour cream. This adds a bit of zip and freshness and livens the recipe up.
I want to mention something about the mushrooms in this recipe. You can substitute a can of mushrooms for the fresh mushrooms, particularly if you're making this as a freezer meal, but please don't. Fresh mushrooms taste so much better in this recipe than canned does. Trust me on this!
Whenever I make this, I cook up a package of egg noodles and stir the stroganoff through the drained noodles. If I'm heating this in a skillet on the stovetop, I add the noodles into the skillet towards the end of cooking the mixture.
If I'm making this in the Crock-Pot, I stir the cooked egg noodles right into the Crock-Pot towards the end of the Beef Stroganoff cooking time.