Monday, October 22, 2012
Food Storage Beef Stroganoff
1 cup dried onions 1 cup water 1/4 cup olive oil 3/4 cup whole wheat flour 1 tsp. salt 1 tsp. pepper 4 to 6 cups water 1 Tbsp. dried garlic 8 to 10 beef bouillon cubes 3 cans (4 oz each) sliced mushrooms, with liquid 1 Tbsp worcestershire sauce 3 Tbsp ketchup 2 cans (15 oz each) beef chunks, with liquid 1 cup dried sour cream, reconstituted with 1/2 cup water 10 cups water 1 tsp salt 6 cups uncooked wide noodles Rehydrate onions in water for 15 min. Drain. Pour olive oil into a large pot on high heat. Add onions, cook for 2 min. Add flour, salt, pepper, mix well with oil and onions, then pour in 4 to 6 cups water and continue to mix. Add garlic, bouillon, mushrooms, Worcestershire sauce, ketchup, and liquid from beef chunks. Turn heat down to medium and continue to stir and thicken for 30 min. Add beef, being careful not to break apart chunks. Stir sour cream into the stew. Boil 10 cups salted water in a large pot. Add noodles and cook until tender. Drain well and then serve beef mixture over noodles. Makes 4-6 servings.