By: Eamonn Stinson O'Gorman
Strogonoff, a Russian dish, is most often a hearty and nutritous pork or lamb based stew that was popular among Soviet soldiers in the wilderness during World Wars I & II. I figured that I would attempt at making a vegetarian version of this meal that contains just as much health value. My picking of ingredients was based on the different vitamins and supplements they could provide, while being filling and improving the broth's taste as well. This meal will provide you with all the essential things you need to survive in the wilderness, and is very easy to make.
Serves: full meals for 4-6 people
Source: My mom (Lori Stinson)
(for the Strogonoff)
- 1 leek
- 3 carrots
- 2 shallots
- 6 potatoes
- 5 stocks of celery
- 1 tomato
- 2 cups of homemade veggie/chicken broth (or boulions, depending on what you have)
- 1 tsp. herbamere
- 1/2 cup flour
- 1/4 tsp. ginger
- 1/2 tsp. garlic
- Heaping tsp. parsley
- 1 tsp. ground black pepper
- 1/2 tsp. sea salt
- 1/4 cup bisto
- 1/4 cup yellow split peas
- 1/2 tsp. cinnamon
(for the couscous)
- 2/3 cup couscous
- 1 tsp. butter
- 1/2 tsp. salt
1. Wash and cut up all your vegetables into approximately 1/4 inch thick slices after peeling your shallots and potatoes.
2. Put all of the newly cut up vegetables into a bowl with the broth, flour, and herbamere and toss untill the ingredients are well mixed.
3. Preheat oven to 200°F.
4. Once vegetables have been mixed, lay out on stone pizza tray or glass pyrex and place in the preheated oven with the door slightly open for 6-8 hours.
5. Once vegetables have been dehydrated, mix them in a bowl with your ginger, garlic, parsley, split peas, pepper, salt, bisto, and cinnamon.
6. Put all the mixed ingredients into a glass container for storage.
7. When ready to eat the meal, put the dehydrated contents into a pot with 7 cups of water and put it on your stove at medium-low temperature for approximately 1 hour.
8. While the strogonoff is being prepared on the stove, boil up 1 cup of water by itself and pour your couscous into the glass container that the dehydrated vegetables were previously stored in.
9. Once your single cup of water has boiled, pour it into the glass container that your couscous is in with your 1 tsp. butter and 1/2 tsp. salt that had been set aside for the couscous and mix these together.
10. Leave the couscous in the boiled water with the glass containers lid firmly held on until the couscous has absorbed all the water and you are ready to eat.
11. When ready to eat, put couscous in bottom of dish and pour the strogonoff overtop.
12. Enjoy your hearty meal!