Beef Stroganoff with Freeze-dried Beef

Serves 7


  • 2 cups Emergency Essentials freeze-dried beef cubes
  • 3 cups boiling water
  • 3 tablespoons butter
  • 1 cup onion, diced (fresh or freeze-dried)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • Kosher salt & black pepper to taste
  • One 15-ounce can mushroom pieces, drained
  • 1 tablespoon Better then Bouillon beef base
  • 3 tablespoon cream sherry (use real sherry that you would drink, not cooking wine)
  • 4 tablespoons all-purpose flour (can substitute arrowroot or cornstarch)
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons sour cream (rehydrate freeze-dried sour cream with just enough water for thick consistency)
  • 3 tablespoons freeze-dried chives


  1. In bowl, pour 3 cups of boiling water over 2 cups of freeze-dried beef cubes.
  2. In large pot or wok, over medium heat, melt butter, add onion, and cook 2 minutes.
  3. Season with garlic powder, thyme, salt & pepper. Add canned mushrooms and cook 5 minutes.
  4. Add beef base, stir in and cook 1 minute.
  5. Deglaze pot with cream sherry or brandy, and cook 1 minute to evaporate most of the liquor.
  6. Add flour, stir well, cook 1 minute, then add beef (with rehydrating liquid), and stir well.
  7. Add Worcestershire Sauce and sour cream and stir well. Adjust salt & pepper and other seasonings to taste.
  8. Stir in chives.
  9. Serve over egg noodles or rice, or enjoy this dish by itself for a great low-carb meal.

Emergency Essentials/BePrepared

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