Trail Cooking

Quick Beef Stroganoff Revisited

One of the first recipes that was put on the Freezer Bag Cooking website, (which predated TrailCooking) was this pasta dish. This was a long time ago, in the early years of developing and writing recipes. It was submitted by a reader, and to be honest, I never got it made – the recipe is probably around 17 to 18 years old. It got transferred every time the website was rebuilt over the years.

It was a simple, stripped down version of Beef Stroganoff, and used ramen noodles (which were precooked). Over the years I have made more gourmet versions of this dish. I wanted to play with this recipe, especially as how easy it is now to access freeze-dried ingredients. And instead of ramen, which I really don’t like that much, I used freeze-dried egg noodles (dehydrated works just fine as well). I included a link to the post on how to do both of these options.

But here’s the thing….making the recipe I realized a few things: First, there was just too much water called for. Second, this was the blandest meal I had tried in a long time. I know that my taste is far different than many – and I like deep flavors. Pile them up! So I got to it and made a second version with more flavor and less water. It’s how my mind works when I am working on recipes. What can I change, what can I add? But I kept to the main recipe.

Quick Beef Stroganoff
In a quart freezer bag:

In a snack bag:

FBC Method:

Place freezer bag in an FBC Cozy. Pour 2 cups boiled water into bag. Stir well, seal tightly and put in a cozy for 10 minutes (15 if dehydrated pasta).

Drain off the broth carefully, leaving a bit behind. Add sour cream powder to the bag, mixing well.

One Pot Method:

Add 2 cups water to a pot (HAA or non-stick works best). Bring to a boil.

Add in the dried ingredients, stir well. Cover tightly, turn off the stove. In cool temperatures or at higher altitude use a pot cozy to keep warm. Let sit for 10 minutes (15 if dehydrated pasta)

Drain off most of the broth, add the sour cream powder, stirring well.

Serves 1-2.

We posted a video on our Facebook Page of us making it the recipe.

Now onto the second version, which has beef broth powder and tomato powder added.

Quick Beef Stroganoff Version 2
In a quart freezer bag:

In a snack bag:

FBC Method:

Place freezer bag in an FBC Cozy. Pour 1½ cups boiled water into bag. Stir well, seal tightly and put in a cozy for 10 minutes (15 if dehydrated pasta).

Drain off the broth carefully, leaving a bit behind (there won’t be much to drain, if you like it saucy, leave all water in). Add sour cream powder to the bag, mixing well.

One Pot Method:

Add 1½ cups water to a pot (HAA or non-stick works best). Bring to a boil.

Add in the dried ingredients, stir well. Cover tightly, turn off the stove. In cool temperatures or at higher altitude use a pot cozy to keep warm. Let sit for 10 minutes (15 if dehydrated pasta)

Add the sour cream powder, stirring well.

Serves 1-2.

The original version has a thin sauce, and is white. This has color from the tomato powder and a deeper flavor due to adding in low sodium beef broth.

FTC Disclaimer: This post contains affiliate links that give us commissions on products purchased. These items are what we used in the recipes. This includes both Amazon and Thrive Life

~Sarah

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.