This Beef Stroganoff Recipe Will Have You Rethinking How You Cook at Camp

by Clayton Edwards
This-beef-stroganoff-will-have-you-rethinking-how-you-cook-camp

Those who go on days-long treks into the backcountry know how great beef stroganoff from a bag can be. As far as quick dehydrated meals go, it doesn’t get much better. However, for everyone else, camp food is pretty limited.

If you’re hauling the family to your favorite camping spot for the weekend you’re probably not cooking pasta dishes. In fact, if your family is anything like mine, your menu probably consists of brats, burgers, steaks, and hotdogs for the kiddos. If you’re feeling really ambitious, you might add a rack of ribs. This recipe will change everything.

After your family tries this campsite beef stroganoff from Fresh off the Grid, they’ll call you the Charlie Daniels of the camp stove.

Campsite Beef Stroganoff

To pull off this campsite beef stroganoff, you’ll need a camp stove, a heavy 10’’ cast iron skillet, utensils, and a way to measure the ingredients. Also, keep in mind that the skillet is going to be crazy hot. As a result, you’ll want some oven mitts or potholders. So, this isn’t your basic campsite recipe, but it’s worth it.

Ingredients:

½ pound strip steak
1 teaspoon salt
2 tablespoons oil
8 oz mushrooms
1 small brown onion
2 cloves garlic
1 ½ cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon thyme
¼ lb egg noodles
½ cup full-fat sour cream

Instructions:

Start by prepping your ingredients. Chop the onion, quarter the mushrooms, and mince the garlic. Set it all to the side.

Now, heat the oil in the skillet on high until it smokes. While you’re waiting, season the steak with salt and pepper. When the skillet is hot, add the steak. Be sure to lay them down away from you. Flying hot oil is not your friend. Cook the steak until it’s brown on both sides and completely done. Then, pull the meat out of the skillet, put it on a plate, tent it with foil, and let it rest.

After that, reduce the heat to medium, add the mushrooms to the skillet and sauté for about 5 minutes, stirring as needed. Then, add the onions and sauté for another five minutes. Next, toss in the garlic and let it sauté for another minute.

Next, add the broth, Worcestershire sauce, and thyme. Make sure to use a spatula or wooden spoon to get all the brown tasty bits off of the bottom of the skillet. That’s where the magic lives. Now, you’ll bring the liquid to a boil and add your noodles. At this point, just follow the directions on the package and cook until they’re tender. Then, remove the skillet from the heat.

After that, divide the sour cream in half. Temper half of it with a few spoonfuls of the liquid from the skillet to keep it from curdling when it hits the hot pan. Add the tempered sour cream to the pan, stir it, then add the rest of the sour cream. Keep stirring until it’s combined.

Finally, cut the steak into bite-size pieces and mix it into the skillet and you’re done. Season it to taste and enjoy.

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