Cooking with Food Storage: Make Your Own Beef Stroganoff

This is one of my most favorite dishes to make from food storage.  The best thing about this beef stroganoff recipe is it's also cheaper then purchasing the box helper variety from the grocery store. Not only is it cheaper, but I think it tastes better than the store bought box!

I first got this recipe from the blog Chef Tess Bakeresse.  Stephanie has many different food storage recipes on her blog.  I have tried many of them and every one I tried was delicious.  I believe I can say that all her recipes are delicious but perhaps I am a little biased.  Stephanie and I have been emailing each other on occasion for over a year now and although we have never met in person, I consider her a friend.

Stephanie has two versions of this recipe on her blog.  One is a meal-in-a-jar using all shelf stable ingredients.  I have listed that recipe (and link) at the bottom of this post.   In my post today, I will show you my interpretation of this recipe using mostly food storage ingredients with a few fresh ingredients as well.  You can see Stephanie's original post using a few fresh ingredients here.

Start with some ground beef or turkey.  If I am using fresh meat, I like to use ground turkey. If using food storage, ground beef that you have canned yourself works well. In addition, I have used freeze dried ground beef and thought that was tasty. I bet freezed dried TVP would work too. What ever type of meat you are using, heat (or cook) the meat in a skillet pan.

When the meat is ready, add the following:

• 2 cups noodles (I usually make my own but whole wheat noodles from the store work too.)
• 1 cup water
• 2 1/4 cups milk (this is a great way to use and rotate powdered milk - reconstitute the powdered milk before adding to the skillet pan. Stephanie's original recipe calls for 2 cups of milk.)
• 1/2 cup dehydrated mushroom slices (I don't add this - my husband doesn't like mushrooms)
• 1/2 cup stroganoff skillet mix (Stephanie's original recipe calls for 1/3 cup mix but my husband and I like the flavor better when we add 1/2 cup.)

Stroganoff Skillet Mix
1 cup powdered milk (I have used both fat free and powdered whole milk, both taste good.)
1 cup flour
1/2 cup dry minced onions
1 TBS onion powder
1 TBS garlic powder
1 TBS parsley
2 TBS salt (I usually add less than this)
1 tsp thyme
1/2 tsp nutmeg
2 tsp black pepper (Pepper doesn't like me so I never add it - my husband doesn't seem to mind.)

I usually store my skillet mix in a canning jar.  I vacuum seal it and store it with the spices.  Here is a picture of all my ingredients added to the skillet pan. Stir well until everything is mixed together.

Cover the skillet and let it simmer for eight to ten minutes. You can stir once or twice during this time but always replace the cover.

  

Here is a picture of mine at about 5 minutes time. 

When it has simmered for ten minutes and the noodles are tender, add 1/3 to 1/2 cup cream cheese and stir in well. You can use store bought cream cheese if you would like.  I make my own.  You can see how to make your own cream cheese here.

Once you have mixed in the cream cheese, it is ready to serve!  Here is a picture of mine.

If you would like to make this as a meal-in-a-jar, you can see Stephanie's recipe here.  There are a few meal-in-a-jar recipes on this page so scroll a bit to see the one for stroganoff. I have repeated the recipe (sans instructions) below. Please visit her site to see the instructions for how to package it in the jar.

Stroganoff Meal Mix in a Jar Recipe
1/2 cup powdered buttermilk
1/2 cup powdered sour cream
1 cup flour
1/3 cup gravy mix
1/2 cup dehydrated sliced onions
1 TBS onion powder
1 TBS garlic powder
1 TBS parsley
2 TBS salt 
1 tsp thyme
1/2 tsp nutmeg
2 tsp black pepper


Mmmmm! It is delicious! Serve with a salad and some garlic bread sticks and you have a perfect inexpensive meal!