Beef Stroganoff
Beef Stroganoff has always been on of my favorites. I just had to adapt it to the Dutch oven so that I could enjoy it at home or while camping. Give this Dutch oven recipe a try, I think that you will enjoy it too.
Ingredients:
1½ lbs Sirloin, cut into ½” strips
3 tbs Butter
3 Medium onions, sliced
½ tsp Kosher salt
¼ tsp black pepper
½ teaspoon thyme
1 can (8oz.) tomato sauce
1 cup dry red wine
2 Medium tomatoes, wedged
1 lb mushrooms, sliced
1 cup sour cream
Directions:
Pre-heat your Dutch oven to 350°. Melt butter in Dutch oven and sauté onion until translucent. Push onions aside and brown meat strips on both sides. Mix onion and meat, sprinkle in the spices and pour in the tomato sauce and wine. Add in tomato wedges, cover and simmer for 30 minutes. Add in the mushrooms and simmer for another 15 minutes. Finally stir in the sour cream and let it heat through without boiling (to prevent separation of the sour cream). Serve over wide egg noodles.
Use 24 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather.
If you have diners with a gluten sensitivity simply substitute rice noodles for the wheat-based egg noodles and enjoy a great gluten free entree
Serves 4-6