How to Make Dry Powder Beef Stroganoff for Hiking Camp
At present you can make your own backpacking beef stroganoff using a home dehydrator! Recreate the creamy, savory, and deeply satisfying flavor of one of the most iconic backpacking meals ever produced (for a fraction of the toll!).
In the world of backpacking meals, Beef Stroganoff is legendary.
Popularized past Mountain House, and later on adopted by many freeze-stale brands including Backpacker's Pantry, stroganoff has been a crowd favorite of backpackers for decades. Personally, it is one of our "heavy rotation" freeze-dried meals and normally makes at least 1 advent on any trip we take.
The blend of filling egg noodles, hearty ground beef, savory mushrooms, and luxurious, flossy sauce hits all the right notes. Afterward a long 24-hour interval on the trail, this is exactly the type of warming and satisfying meal experience we are looking for. Merely straight condolement food.
So in homage, we set out to create our own bootleg dehydrator version. While we attempted to keep relatively true to the original, we thought there were a few areas that could be "enhanced". Namely, more than mushrooms and a creamier sauce.
This post shares our odyssey to recreate this backpacking archetype and testify you how you can too, using a home dehydrator. The result is basically a "Gourmet Makes" version of the Mountain Firm meal. Information technology's everything you expect from the original, just more of it and better.
Looking for a car camping version of Beef Stroganoff? Nosotros've got you lot covered. Check out our Cast Fe Beef Stroganoff recipe.
Why Nosotros Dearest Dehydrated Beef Stroganoff
- Honey classic that you can now make at dwelling
- Deeply satisfying backcountry comfort food
- Brand information technology vegetarian by skipping the beef (doubling mushrooms)
- Fraction of the toll as the store-bought version
If yous're looking to create your own version of this backpacking classic, consider making dehydrated beef stroganoff. We'll evidence yous how!
If you lot're new to dehydrating, read our consummate guide to dehydrating food for backpacking to larn all the ins and outs!
Equipment needed
Dehydrator: Any dehydrator that has an adjustable temperature setting will piece of work. Nosotros own both the Nesco Snackmaster 75 (budget-friendly) and a Cosori (more features and dries faster) and would recommend either.
Reusable numberless: In our bid to reduce our disposable ziplock bag consumption, we've started packing our dehydrated meals for the trail in reusable baggies. ReZip is a great option, balancing durability with weight. Most of their numberless weigh between ½ – 1 oz.
Stove, pot, and cozy: To make this recipe on the trail, you'll need a backpacking stove (this one is our favorite), a cookpot, and a pot cozy (optional—this volition assistance you salve fuel. Run across our DIY pot cozy tutorial to make your own).
Ingredient notes
These are notes about the ingredients in this recipe and why we added them—for exact measurements, head downwards to the recipe menu.
Ground beef: Use the leanest ground beef you can find—excess fat will not dehydrate and will shorten the shelf life of your meal. If you want to skip the beefiness, yous can apply steamed lentils or TVP instead.
Breadcrumbs: Direct basis beef doesn't rehydrate well. It tin can be difficult and dumbo, leading to its trail nickname as "gravel". The trick is to mix the beefiness together with breadcrumbs. Traditional or Panko both work corking. The absorptive breadcrumbs aid the ground beef rehydrate, giving it a much more appealing texture. (Omit if using lentils/TVP instead of basis beefiness).
Powdered Heavy Cream: Traditional stroganoff is made with sour cream, but after extensive testing, we concluded information technology's just not possible to dehydrate sour cream. The taste, the texture, information technology's all just wrong. And while powdered sour cream is available online, the reviews are pretty bad (so even the pros can't get it correct). Therefore, we propose buying powdered heavy foam online instead. Not only does it work perfectly for this recipe, but it'south a much more versatile ingredient. Information technology'southward great for a lot of different sauces and baking applications.
Mushrooms: Dehydrate your ain, utilize store-bought dried mushrooms, or pick up a container of freeze-stale mushrooms. In the recipe below, we give instructions for dehydrating them along with the meat and noodles. White button or cremini are the standard, but you could take this meal to the side by side level with some oyster or shiitake mushrooms.
Noodles: Beef stroganoff is traditionally made with egg noodles. We personally adopt the actress broad noodles simply any blazon you lot like will piece of work. Need something that's gluten-costless? Manischewitz makes a slap-up gluten-free wide egg noodle, and Jovial has a gluten-free tagliatelle that would work keen too.
Sauce Base: There are two ways to make the sauce base of operations. Utilize a stroganoff sauce bundle to make things like shooting fish in a barrel. Or, build your ain using heavy cream powder, cornstarch, and beef bouillon. We tested this recipe with Amend Than Bouillon Beefiness Base and Knorr Beef Bouiliion powder and both worked well.
How to make dehydrated beef stroganoff
At dwelling house, start with clean, sanitized equipment, hands, and work area. This is super important for food condom when dehydrating, and so wash up with lather and hot water! Preheat your dehydrator at 145F every bit you prep the stroganoff.
In a basin, mix the ground beef with the breadcrumbs until thoroughly combined. At this bespeak, wash your hands over again.
Heat a non-stick frying pan over medium heat and add the ground beef, minced onions, and minced garlic. Utilise your spatula to break the meat apart every bit you stir it around the pan.
IF needed, y'all tin can add together a minimal amount of oil to saute, but nosotros discover that the fat that renders out of the beefiness is ordinarily sufficient.
Melt 15-20 minutes until the ground beefiness has cooked all the way through and no pink spots remain and the onions are soft and translucent. If any big clumps of beef remain, break them apart.
Mix the cornstarch and bouillon with virtually a one-half loving cup of water to create a slurry, and pour into the pan, stirring to incorporate information technology into the sauce. Cook about 1 infinitesimal more, so remove from the heat.
While the beef is cooking, bring a pot of water to a boil and cook the noodles for a minute or two less than the bundle instructs you to. Slightly undercooking them volition aid prevent them from getting too overcooked during the rehydration process.
Line your dehydrator trays with fruit leather liners, parchment paper, or silicone sheets. Spread the beefiness, sliced mushrooms, and cooked noodles onto the trays, making sure not to over-pack the trays. Y'all want to allow for good airflow between the nutrient during the dehydration procedure. You'll also want to make sure the noodles aren't sticking together as well much—we've plant that the slightly curly shape of the egg noodles tends to make them double upward.
Dehydrate at 145F for 6-12 hours. A few times during the drying process, blot the beef with a newspaper towel to absorb any fat that has surfaced, and if using a vertical flow dehydrator, reshuffle the trays. The beef and noodles will be hard one time completely dry out, and the mushrooms will snap in half if you lot try to bend them.
Remove the stroganoff from the dehydrator and allow information technology to cool completely before storing information technology.
If yous'll eat this stroganoff within 2 weeks, information technology tin exist stored in an airtight container in a cool, dark place.
If you lot will need to shop the meal for longer than two weeks, vacuum seal the stroganoff (or at to the lowest degree the meat) and shop it in a cool, dark place for upward to 1-2 months, or vacuum seal and freeze for extended storage (up to 6 months).
To pack for the trail: If needed, repackage the repast into single-portion naught-top numberless. You can add the powdered heavy foam at this fourth dimension (1 tablespoon per serving). We also recommend packing about 1 tablespoon of oil per serving in a sealed container. Alternatively, you can pack single-serve olive oil packets.
On the trail, identify the meal in your cookpot along with most 200mL water per serving. Cover the pot and bring to a boil, and eddy for a minute. Stir, then remove from the heat and place your pot in a pot cozy for x minutes or until the meal has rehydrated.
If you're not using a pot cozy, bring the meal to a boil and so reduce to a simmer until rehydrated.
Read this next: Here are dozens of lightweight backpacking recipes to try on your next backpacking trip!
Storage tips
Properly dehydrated meat lasts 1 to 2 months (source: USDA) or vi months if vacuum sealed and frozen (source: The Dehydrator Cookbook).
Of class, some report that their dehydrated food lasts much longer than the timeframes listed in a higher place, but these are the general guidelines we follow based on the listed sources. And, some foods may not terminal as long due to dehydrating and storage conditions. When in doubt, discard any questionable food!
You can notice more tips and information about storing backpacking meals in our dehydrating nutrient guide.
Trail weight & nutrition
This recipe makes four ~105g servings (dry weight), clocking in at 125 cal/oz, assuming 1 tablespoon of olive oil is added on trail per serving. Each serving provides:
- 501 calories
- 23g fat
- 42g carbohydrates
- 29g protein
Feel costless to bundle this meal in larger or smaller portions depending on your appetite! For more information nearly how much nutrient to eat while backpacking, check out our backpacking meals mail.
(Disclaimer: Nutrition was calculated based on the ingredients nosotros used, and so yours may vary slightly.)
- i lb extra lean ground beefiness, (454 thou)
- ½ cup bread crumbs, (65 1000)
- 1 onion, diced (200 one thousand)
- iv cloves garlic, minced (20 g)
- 1 teaspoon sea salt, divided
- i tablespoon beef burgoo
- i tablespoon cornstarch
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 oz mushrooms
- 5 oz noodles
Pack for the trail
- ¼ cup heavy cream powder, (1 tbsp per serving)
- 4 tablespoons olive oil, (1 tbsp per serving)
Prevent your screen from going dark
-
At home, get-go with clean, sanitized equipment, hands, and work area. This is super important for food safety when dehydrating, and then wash up with soap and hot water! Preheat your dehydrator at 145F as you prep the stroganoff.
-
In a basin, mix the ground beef with the breadcrumbs until thoroughly combined. At this indicate, launder your hands once more.
-
Estrus a not-stick frying pan over medium estrus and add together the basis beef, minced onions, and minced garlic. Utilise your spatula to break the meat apart as you stir it around the pan.
-
Cook 15-20 minutes, until the footing beef has cooked all the style through and no pink spots remain and the onions are soft and translucent. Pause autonomously any big clumps of meat.
-
Mix the cornstarch and bouillon with most a half cup of water to create a slurry, and pour into the pan, stirring to incorporate it into the sauce. Cook nearly 1 minute more, so remove from the heat.
-
While the beef is cooking, bring a pot of water to a boil and cook the noodles for a minute or two less than the package instructs you to.1
-
Line your dehydrator trays with fruit leather liners, parchment paper paper, or silicone sheets. Spread the beef, sliced mushrooms, and cooked noodles onto the trays, making sure non to over-pack the trays.2
-
Dehydrate at 145F for 6-12 hours.3
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Remove the stroganoff from the dehydrator and allow it to cool completely before storing it.
To pack for the trail
-
Repackage the meal into single-portion zip top bags. You can add the powdered heavy cream at this time (1 tablespoon per serving). Nosotros also recommend packing about one tablespoon of oil per serving in a sealed container. Alternatively, you can pack single-serve olive oil packets.
On trail
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Place the repast in your cook pot along with near 200mL water per serving. Cover the pot and bring to a boil, and boil for a infinitesimal. Stir, then remove from the heat and place your pot in a pot cozy for 10 minutes or until the meal has rehydrated.four
1. Slightly undercooking the noodles volition help prevent them from getting besides overcooked during the rehydration process.
ii. You lot want to let for good airflow between the food during the dehydration process. You'll likewise want to brand certain the noodles aren't sticking together too much—we've found that the slightly curly shape of the egg noodles tends to brand them double up.
three. A few times during the drying process, blot the beef with a paper towel to absorb whatever fatty that has surfaced, and if using a vertical flow dehydrator, reshuffle the trays. The beef and noodles will be hard in one case completely dry out, and the mushrooms will snap in half if you lot try to curve them.
4. If you're non using a pot cozy, bring the meal to a eddy and and so reduce to a simmer until rehydrated.
Calories: 501 kcal | Carbohydrates: 42 g | Protein: 29 thou | Fat: 23 g
*Diet is an estimate based on information provided past a third-party nutrition calculator
Source: https://www.freshoffthegrid.com/dehydrated-beef-stroganoff/
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