At home, start with clean, sanitized equipment, hands, and work area. This is super important for food safety when dehydrating, so wash up with soap and hot water! Preheat your dehydrator at 145F as you prep the stroganoff.
In a bowl, mix the ground beef with the breadcrumbs until thoroughly combined. At this point, wash your hands again.
Heat a non-stick frying pan over medium heat and add the ground beef, minced onions, and minced garlic. Use your spatula to break the meat apart as you stir it around the pan.
Cook 15-20 minutes, until the ground beef has cooked all the way through and no pink spots remain and the onions are soft and translucent. Break apart any large clumps of meat.
Mix the cornstarch and bouillon with about a half cup of water to create a slurry, and pour into the pan, stirring to incorporate it into the sauce. Cook about one minute more, then 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 not to over-pack the trays.2
Dehydrate at 145F for 6-12 hours.3
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). We also recommend packing about 1 tablespoon of oil per serving in a sealed container. Alternatively, you can pack single-serve olive oil packets.
Place the meal in your cook pot along with about 200mL water per serving. Cover the pot and bring to a boil, and boil for a minute. Stir, then remove from the heat and place your pot in a pot cozy for 10 minutes or until the meal has rehydrated.4
1. Slightly undercooking the noodles will help prevent them from getting too overcooked during the rehydration process.2. You want to allow for good airflow between the food during the dehydration process. You’ll also want to make sure the noodles aren’t sticking together too much—we’ve found that the slightly curly shape of the egg noodles tends to make them double up. 3. A few times during the drying process, blot the beef with a paper 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 once completely dry, and the mushrooms will snap in half if you try to bend them.4. If you’re not using a pot cozy, bring the meal to a boil and then reduce to a simmer until rehydrated.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/dehydrated-beef-stroganoff/