While the origins of beef stroganoff can be traced back to Russia in the 1800s, many countries have taken this Russian dish and made it their own, including the United States, Australia, Brazil, Japan, Iran, Sweden and Finland. No matter where you are in the world, the ingredients for this quick and tasty dish can come straight from your food storage and create an incredible meal in 30 minutes. Try this beef stroganoff recipe from our friends at Thrive Life and have a taste of a multi-national cuisine!
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
- 4 c. THRIVE Egg Noodle Pasta
- 2 tsp. paprika
- 2 tbsp. butter
- 2 c. THRIVE Mushroom Pieces – Freeze Dried reconstituted
- 1 can cream of mushroom soup
- 3 tbsp. THRIVE Sour Cream Powder
- 1 1/2 c. THRIVE Instant Milk prepared
- 2 c. THRIVE Small Diced Beef- Freeze Dried rehydrated
- 2 tbsp. Worcestershire sauce
- Bring salted water to a boil and cook egg noodles according to package directions.
- In a medium size bowl, add freeze dried roast beef and cover with warm water. Let sit for 5-10 minutes or until softened and rehydrated. Drain. In another medium size bowl, repeat same process with mushroom pieces.
- In a large sauté pan melt butter and add rehydrated roast beef. Saute for 1 minute. Add rehydrated mushroom pieces and sauté for an additional minute.
- In a separate bowl mix the soup, sour cream powder, milk, paprika, and Worcestershire sauce. Pour over mushroom and beef mixture in sauté pan and mix together.
- Heat through and pour over cooked noodles.