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.
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Brown beef over a full compliment of coals simmer for 15 minutes or until noodles are tender    |
Beef Stroganoff is just an excuse to eat good gravy. Love it and will give it a slurp, I mean try. Thanks.
ReplyDeleteRon
The Outlaw Gourmet
Went back into the archives and found this one and cooked it up tonight. When I saw the above recipe's suggested servings was only 4, I knew I had to increase that. So of course I made some changes. I doubled the recipe for my 12" oven. I simply doubled each of the above amounts. I did leave the pepper and dried parsley out. A couple of my taste testers put a little Montreal Steak Seasoning on it once it was served and they said it did spice up the taste. I used a French Onion flavored dip. And despite doubling the size of recipe the cooking time was pretty similar to what's above. It's interesting how the egg noodles get bigger.
ReplyDeleteDefinitely recommend this. Easy to make, filling, and tastes great. K.C.
We tried this recipe on a camping trip recently...so tasty, we both loved it! Just wanted to come back and thank you for sharing your recipe with the rest of us. I made it per your specs but will add a bit more broth next time and will probably double it to serve more people b/c it is so good I want to share. Thanks again...kam
ReplyDeleteI am so glad you liked the recipe Kristine, thanks so much for posting, I think it could easily be doubled. Happy cooking! Liddy
ReplyDeleteI know this is an old post but we just made this at camp tonight. Delicious.
ReplyDeleteThis is one of our favorites! Thanks!
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