Beef Stroganoff

Beef stroganoff is one of my favorite meals and making it from my shelf-stable pantry is just another reason to love this flavorful, stick-to-your-ribs meal.

Beef Stroganoff From Your Shelf Stable Pantry

Leisa Sutton
Course dinner


  • 1 pint beef
  • 1 lrg onion or 1/4 cup thrive diced onions
  • 8 oz sliced mushrooms 1 cup thrive onions (the more the merrier!
  • 1 cup heavy whipping cream powder and the water called for to make a thick HWC from the directions on the canister.
  • 1 tbsp white vinegar
  • 2 cups water
  • 1-2 pkg beef gravy mix
  • 8 oz egg noodles
  • 1 1/2 tbsp worchesterchire sauce


  • Place the liquid from the meat, worchestershire sauce and 2 cups of water into the pot. Add the onions and mushrooms and bring to a boil.
  • In a seperate dish, create your whipping cream, add the vinegar and beat until thick, add salt to taste to create your own sour cream.
  • Add sour cream and gravy mix to the pot and stir until mixed
  • Add meat and cooked pasta to the pot and stir. Serve hot.
Tried this recipe?Let us know how it was!

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  1. Hope Jackson says:

    Hello Leisa!
    Beef stroganoff is my favorite. So excited to know how to make it with shelf stable goods now thanks to you. Can you explain where you got/how you make the “what’shisface” powder. I searched the channel but couldn’t find it. Many thanks! Can’t wait to try this!

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