This recipe for One Pot Beef Stroganoff is a far cry from the original 19th century Russian version but it is a quick, easy and most comforting dutch oven dinner. Saute the ground beef, add the noodles and liquid, cook until they are softened then polish it off with the onion dip mixture. After you stir in the onion dip, be sure to cook it for a good 5 minutes more to give the flour a chance to thicken the sauce. I made it in my 10 inch dutch oven with about 20 coals on the bottom and an equal amount on the lid. If you've had a rough day at the office or on the trail, this wonderfully creamy dish will warm you on the way down and put a smile back on your face.
A quick tip, if you don't want to transport uncooked ground beef in your cooler, brown the beef ahead of time, drain it on paper towels and keep it refrigerated until you're ready to use it.
One Pot Beef Stroganoff
1 pound ground beef
1 14 1/2 oz. can beef broth
1/2 cup water
1 4 oz. can mushroom slices, drained
1 tsp dried parsley OR 1 Tblsp chopped fresh parsley
1 Tblsp ketchup
1/2 tsp pepper
2 cups medium egg noodles, uncooked
1 cup sour cream dip with onion
2 Tblsp flour
Lightly oil or spray dutch oven.
Brown beef over a full compliment of coals; drain off excess fat.
Stir in beef broth, water, noodles, ketchup, mushrooms, parsley and pepper.
Cover with as many coals on the lid as needed to keep liquid at a steady simmer.
Simmer for 15-20 minutes or until noodles are tender, stirring halfway.
Combine onion dip and flour; stir until well combined.
Stir onion dip mixture into hot noodles; cover and cook until bubbly about 5 minutes more.
Sprinkle with fresh parsley if desired.
Makes 4 servings.
|Brown beef over a full compliment of coals|
simmer for 15 minutes or until noodles are tender