Facilitez le dîner avec le boeuf stroganoff 'sans cuisson de Batch Lady's’ recette de sac

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.

Make rustling up dinner easy with Batch Lady's beef stroganoff 'no-cook' bag recipe

Make rustling up dinner easy with Batch Lady’s beef stroganoff ‘no-cook’ recette de sac

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 de bouillon de boeuf (utilisation 1 stock cube)

To serve:

300ml creme fraiche

MÉTHODE: As this is a “no-cook bag”, simply add all the ingredients into a large freezer bag, label and freeze flat.

Prêt à congeler: Stack the freezer bag flat in the freezer.

Ready to cook: Defrost the bag in the fridge overnight. Une fois décongelé, 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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Batch Lady's 'no-cook' bag recipes will make your meal prep a ton easier

Batch Lady’s ‘no-cookbag recipes will make your meal prep a ton easierCrédit: Bal de Ryan