| Servings |
4 people
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Ingredients
- 1 1/2 pounds beef chuck roast, cubed
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces mushrooms, sliced
- 1 10.75 ounce can of cream of mushroom soup
- 1 cup water
- 1 cup sour cream or plain Greek yogurt (not needed until ready to cook)
Ingredients
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Instructions
- Mix cream of mushroom soup and water in a small bowl.
- Place all ingredients (expect sour cream) into a ziplock bag and freeze.
Recipe Notes
Write on bag: Cook on low for 6-8 hours. Add 1 cup sour cream/Greek yogurt and stir. Cook on high for 10 minutes. Serve on top of egg noodles.
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