Beef Stroganoff

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 800 grams stew beef
 2 cups frozen mushrooms
 1 cup frozen chopped onion
 ½ cup red wine
 1 cup beef stock Or a stock cube in 1 cup of water
1

When ready to Eat:
1 tub of creme fraiche is needed on the day you plan to cook the meal, if you are making this for your freezer you will not need the creme fraiche yet.

2

Method
This is known as a dump bag recipe, so basically as the video shows put all the raw ingredients into a labelled freezer bag.

3

Ready for the freezer
Seal and freeze flat.

4

Ready to Eat
Defrost in the fridge overnight, when defrosted you can simply pour the bag into the slow cooker.

Cook in slow cooker for 6-8 hrs on low, or for 3-4 Hrs on High ( this is best when cooked on low)

Add ½ cup of crème fraiche 30 min before serving, to create the creamy sauce for the stroganoff.

Great served with rice and broccoli

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 800 grams stew beef
 2 cups frozen mushrooms
 1 cup frozen chopped onion
 ½ cup red wine
 1 cup beef stock Or a stock cube in 1 cup of water

Directions

1

When ready to Eat:
1 tub of creme fraiche is needed on the day you plan to cook the meal, if you are making this for your freezer you will not need the creme fraiche yet.

2

Method
This is known as a dump bag recipe, so basically as the video shows put all the raw ingredients into a labelled freezer bag.

3

Ready for the freezer
Seal and freeze flat.

4

Ready to Eat
Defrost in the fridge overnight, when defrosted you can simply pour the bag into the slow cooker.

Cook in slow cooker for 6-8 hrs on low, or for 3-4 Hrs on High ( this is best when cooked on low)

Add ½ cup of crème fraiche 30 min before serving, to create the creamy sauce for the stroganoff.

Great served with rice and broccoli

Beef Stroganoff

4 Comments

    1. Hi Elaine, that would be no problem – as long as there’s enough liquid and either wine or stock will give you a good flavour. You can always substitute ingredients for what you have to hand or what flavours you prefer. Thanks for your comment.

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