Beef Stroganoff
In a quart freezer bag:
- 4 ounces pasta, cooked and dehydrated pasta
- 1 Tbsp diced dried onion
- 1 Tbsp dried mushrooms, crumbled
- 1 Tbsp dehydrated ground beef or freeze-dried ground beef
In a leak-proof bottle, take:
- 2 tsp ketchup
- 1 tsp Worcestershire sauce
- 1 tsp low sodium beef bouillon powder
- A couple of grinds of black pepper
Also pack:
- 1-ounce tub or foil packet of cream cheese
FBC Method:
Add 1½ cups nearly boiling water to the past bag, seal tightly, and put in a cozy for 15 minutes. Carefully drain off most of the remaining water, leaving about a Tablespoon behind (this actually is pretty good-tasting broth). Add the cream cheese and sauce blend. Stir until blended.
One Pot Method:
Bring 1½ cups water to a boil, then add the pasta bag contents. Cover tightly, remove the stove, and let sit for 10 minutes. Drain and proceed as above.
Serves 1.
Notes:
A 3-ounce package of ramen noodles can be substituted. Discard the flavor packet and break up the noodles a bit. Hungry teens may want to use as much as 1/4 cup hamburger. You can take ketchup packets instead, and dry Worcestershire sauce powder can be found online. Shelf stable cream cheese is also sourced online. You can find small tubs or packets by the bagels in grocery store bakeries if you carry regular cream cheese. It is suitable for 2 or so days carrying in a pack unless it is super hot out. Otherwise, you can also use Laughing Cow cheese wedges, which are shelf-stable. Or make your own DIY cream cheese.
Recipe is from Freezer Bag Cooking: Adventure Ready Recipes.