Stroganoff - Backpacking

Here is a recipe for beef stroganoff that you can use on the trail that is tasty, lightweight and calorically dense.  

Ingredients
beef stroganoff mix*
1 lb ground beef
1/3 cup powdered milk
8 oz package of mushrooms (optional)

*Hamburger Helper brand works for this, but I used a similar product from Aldi.

Beef stroganoff kit with pasta, flavor packet and cheese sauce.

Before you hit the trail, you will need to dehydrate the ground beef and mushrooms.  Cook the ground beef in a skillet and break it into small pieces.  When thoroughly cooked, drain off the excess liquid and use paper towels to soak up any excess moisture.  Cover a baking sheet with parchment paper and place the ground beef on top.  Spread it out as evenly as possible.  Place in an oven on the lowest setting, around 170 degrees.   It takes about 8-12 hours to dehydrate the beef.  When dry, place into a 1 qt resealable freezer bag.  You can dehydrate the mushrooms in similar fashion (without cooking them first), but a lower temperature in a food dehydrator is ideal.  

Dehydrated cooked ground beef.

Dehydrated mushrooms.

On the trail, you will want to add a cup of water to the dehydrated ground beef about an hour before you start cooking.  If you forgot to do this in advance, you can add 1 cup of boiling water and it should rehydrate in about 15-20 minutes.  You could skip this step altogether and just add an extra cup of water when you prepare the meal, but the meat might be a little crunchy.  You don't need to rehydrate the mushrooms, this will happen while it is cooking.  

Rehydrated cooked ground beef.

Put the noodles, flavor packet, powdered milk, mushrooms and rehydrated ground beef into a 2L pot.  Add 2-1/4 cups of water and bring to a boil while stirring well.  Place into a pot cozy for 20 minutes.  See my previous post on how to make a pot cozy.  Stir in cheese sauce and serve.  


You may need to modify your recipe based on what mix you choose.  

Serves 4 people at 537 calories each.  

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