Beef Stroganoff is comfort food in our family. It’s one of the first meals I learned to make after I got married. My husband and I both had moms who cooked this when we were growing up, but they made it very differently. My original version was a blend of their recipes and from that, I later created this ground beef stroganoff freezer meal recipe. Our family loves this version of beef stroganoff. It’s a quick and easy meal to assemble and has that great hearty comforting taste. Beef stroganoff originates in Russia. We like the flavors of Eastern European comfort food such as our Cabbage Roll Casserole or Borscht.

I find it easiest when making freezer meals that call for ground beef to brown it in large batches ahead of time and then make many recipes all at once. This allows me to use time efficiently and get a lot done at once.

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 as 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! 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!

What do you serve with Beef Stroganoff?

Beef Stroganoff is usually served over egg noodles. It can also be served on rice, regular pasta, gluten-free pasta, or squash noodles. I always set out some extra sour cream when serving beef stroganoff so that those who want to can stir more in as desired. If you’re looking for some side dishes to pair beef stroganoff with, here are a few suggestions:

apple slaw
coleslaw
green salad
steamed green beans
roasted brussels sprouts

Ground Beef Stroganoff Recipe:

1 lb. ground beef, browned
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup mushrooms, sliced
1 Tbsp. Worcestershire sauce
10 oz. can cream of mushroom soup
1/2 cup sour cream
1/2 tsp. parsley
dash pepper

Assembly instructions:

Add the ground beef to a large resealable bag.
Add all the other ingredients to the bag and squish them around to combine.
Remove excess air and seal. Lay flat and freeze.

Skillet cooking instructions:

On the day of cooking, thaw.
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.
Serve over cooked egg noodles or stir the cooked egg noodles into the skillet when the stroganoff has finished heating.

Crock-Pot® cooking instructions:

Thaw.
Empty the contents of the bag into the slow cooker and cook on low for 2-5 hours.
Before serving, stir in 1/4 cup of sour cream.
Serve over cooked egg noodles.

This Ground Beef Stroganoff recipe is included in our Family Favourites Freezer Meal Plan along with other recipes, printable shopping lists, prep lists, and printable labels.

Ground Beef Stroganoff Freezer Meal

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!

Course: Main Course

Keyword: beef, stroganoff

Servings: 6

Calories: 255 kcal

Ingredients

1 lb. ground beef browned
1/2 cup onion chopped
2 garlic cloves minced
3/4 cup mushrooms sliced
1 Tbsp. Worcestershire sauce
10 oz. can cream of mushroom soup
1/2 cup sour cream
1/2 tsp. parsley
dash pepper

Instructions

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.
Remove excess air and seal.
Lay flat and freeze.
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 1/4-1/2 cup of sour cream. This adds a bit of zip and freshness and livens the recipe up.

Recipe Notes

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.

Check out these other make-ahead recipes:

Tater Tot Casserole with Beef and Veggies