Beef Stroganoff

Directions:

1. In a large skillet over medium heat, brown the ground beef until fully cooked.
2. Strain the beef to remove excess grease, then rinse with hot water to further reduce oil.
3. Allow the beef to drain completely, then pat dry with a paper towel to absorb  any remaining moisture
4. While the beef is cooking, bring a large pot of water to a boil
5. Add the egg noodles and cook according to the package instructions until  tender
6. Drain and set aside
7. Return the drained and patted ground beef to a skillet over low heat
8. Stir in the cream of mushroom soup and garlic powder until well combined
9. Let the mixture simmer for about 10 minutes, stirring occasionally
10. Add the drained egg noodles to the beef mixture
11. Stir in sour cream, then season with salt and pepper to taste
12. Add parchment paper to your trays
13. Spread the beef stroganoff evenly onto your trays
14. Add dividers if using. We like the 10-portion setting
15. Pre Freeze when possible
16. Freeze dry (my cycle time was 60 hours)
17. Store in jars for short-term use or in mylar bags for long-term storage

 Rehydration: