Stroganoff sauce mix
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A quart jar of dry sauce mix with milk powder, beef bouillon and onion. Whisk with cold water, cook until thick and finish with sour cream for eight batches.
Ingredients
Dry mix (one quart jar)
- 2¼ cups nonfat dry milk powder (or Nido whole milk powder)
- 1 cup cornstarch (or arrowroot powder)
- ⅓ cup beef bouillon powder
- ⅓ cup dried minced onion
- 2 tablespoons dried parsley
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 2 teaspoons paprika
Equipment
- mixing bowl
- airtight jar
- saucepan
Directions
- Mix the dry ingredients in a quart jar and close it.
Notes
One batch: combine ½ cup mix with 2 cups cold water in a saucepan. Cook over medium heat, stirring constantly, 4-6 minutes until thick. Remove from heat, stir in ½ cup sour cream. Pour over 1 pound browned beef and mushrooms, cooked egg noodles, or sliced steak tips; let sit 3-5 minutes.
Slow cooker: brown the beef first, add to the slow cooker with the whisked mix and 2 cups cold water. Low 4-6 hours or high 2-3 hours; stir in the sour cream off heat at the end.
Storage: sealed jar, cool and dry, up to 6 months with nonfat milk powder, or 2-3 months with Nido (whole milk powder has fat and goes rancid sooner). Shake the jar before each use.
Nutrition
Serving: 45g | Calories: 107kcal | Carbohydrates: 17g | Protein: 9.1g | Fat: 0.8g | Saturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 4.3mg | Sodium: 1410mg | Potassium: 524mg | Fiber: 1g | Sugar: 12g | Vitamin A: 302IU | Vitamin C: 3.8mg | Calcium: 261mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 batches; cups nonfat dry milk powder (the first choice counted), cornstarch (the first choice counted), ⅓ cup dried minced onion counted as dehydrated onion. Brands and portions vary, so use it only as an approximation.
