THIS week, I have two “no-cook” bag recipes for you.
Just pile the raw ingredients for a recipe into a bag and freeze, ready to use when needed. Then simply defrost it and add the contents to a slow cooker, hob or oven.
It is such a quick and easy way to make up meals that are ready to go when you need them. My top tip is to make sure you always freeze flat.
Once you have batched your meals and added them to freezer bags, flatten them as much as you can, then leave flat, just like library books.
This way you will be able to store lots of meals in the freezer and it will keep shelves super-organised.
Slow-cooker beef stroganoff (serves four)
Prep time: 5 minutes
Cooking: 5-6 hours on low or 3-5 hours on high
- 800g stewing beef
- 140g frozen sliced mushrooms
- 115g frozen diced onions
- 120ml red wine
- 240ml beef stock (use 1 stock cube)
300ml creme fraiche
METHOD: As this is a “no-cook bag”, simply add all the ingredients into a large freezer bag, label and freeze flat.
Ready to freeze: Stack the freezer bag flat in the freezer.
Ready to cook: Defrost the bag in the fridge overnight. Once defrosted, pour the contents into the slow cooker.
Cook for 5-6 hours on low or for 3-5 hours on high. (But this recipe is best when cooked on low.)
Add the creme fraiche 30 minutes before serving to create the creamy sauce for the stroganoff.
This is great served with rice and broccoli.
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