Print the recipe page!  dilled beef stroganoff over white and wild rice

This is a shelf stabilized version of a recipe from a favorite cookbook of mine (one that you’ve probably never heard of) called  “Cook Smart:  Camilla’s Catering Secrets for Home Cooks” by Camilla J. Koenigseder.   I love this recipe!  It converted well using food storage ingredients.

serves 8

Prep Time: 15-20 minutes

Cooking Time: Stroganoff — 10 min , Rice  — 40 min.

Ingredients:

Stroganoff

3 cans Kirkland Brand canned roast beef

2 jars (6 oz.) sliced mushrooms

1 cup dried or freeze dried onions

1 tsp. garlic powder

1/2 tsp. freshly ground pepper

4 tsp dill seed

3 TBS worcestershire sauce

1 – 6 oz. can tomato paste

2 tsp. paprika

1 tsp. salt

2 tsp. cornstarch

1 cup sour cream powder

White and Wild Rice

2 cups boiling water

1/2 tsp salt

1/2 cup wild rice

1 can chicken broth

2 cups white rice

Instructions:

Stroganoff

Drain mushrooms, using liquid to rehydrate onions — let onions sit 5 minutes.  Drain roast beef also reserving liquid.  In a skillet, combine roast beef, mushrooms, onions and garlic powder and set aside.  In a quart sized jar combine all reserved juices (including any that were leftover after rehydrating onions), dill seed, paprika, salt, worcestershire sauce, tomato paste, freshly ground pepper, cornstarch and sour cream powder.  Replace jar lid and shake vigorously to combine.  Add sauce to skillet and cook over medium high heat until thickened and bubbling.  Serve over rice.

Rice

In a 2 quart lidded saucepan pour 1 cup boiling water over wild rice.  Add salt and stir. Tilt the lid 1/4 ” and heat on low for 15 minutes.

5 minutes before wild rice is cooked boil remaining 1 cup water and can of chicken broth.  Add white rice and boiling broth and water to the saucepan of wild rice and cook on low for another 25 minutes.

to get all of the lumps out of the sauce see my note below

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Notes:

• Kirkland Brand’s roast beef (Costco brand) is the only brand of canned beef I use — it’s so much better than anything else I’ve tried.

• Dill seed is key here — it’s important to the flavor, don’t substitute other variations of dill.

• To eliminate lumps in the sauce first sift the powdered sour cream before adding it.  If there are still lumps you can’t get out after shaking (notice my jar — there are still a few in there) pour mixture through a fine meshed colander and work through breaking up lumps with a spoon.

• Can also be served over fettuccini, if desired.

In my book this recipe is used as a:

*Long Term Recipe

*Pantry Meal