Label your freezer bag with the name of the recipe, cooking instructions, and date.
Add all ingredients to the freezer bag EXCEPT 1/2 cup Sour Cream and 1 tbsp Cornstarch.
Carefully remove as much air as possible, seal and freeze for up to three months.
Slow Cooker:
Empty the thawed contents of the bag into a slow cooker.
Cook on low for 6-8 hours, or on high for 4-6 hours.
Pressure Cooker:
Empty frozen contents of bag into a pressure cooker, add 1/4 cup liquid.
Turn the pressure to high and cook for 20 minutes, natural pressure release.
Additional Instructions:
To thicken, mix 1 tbsp Cornstarch with 2 tbsp water. Stir into the sauce and cook for 30 minutes in the slow cooker or 3-5 minutes in the pressure cooker on the saute setting.
Stir in 1/2 cup Sour Cream and mix well.
Serve over egg noodles with a side of broccoli, cooked carrots, or other non-starchy vegetables.
Printable Label Instructions: Click the link below to download the recipe label. Afterward, print it out and tape it to the freezer bag with clear shipping tape for convenient labeling.**Please note: Bag labels are based on the original recipe. If you’ve adjusted the serving sizes, the cooking time and ingredient amounts on the label may no longer be accurate.Beef Stroganoff Bag Label