I wanted to find a Beef Stroganoff recipe to prepare for the “kush” patrol on a Troop 380 camping trip. I found many, but chose this one (which I adapted with what was available) because it was a one-pot recipe that could be prepared in a Dutch Oven on a camp stove.
The first time preparing this recipe was on the Troop 380 Little Miami Bike Trail Cycling Trip in August 2021 and was shared with Eric Benson, Alan Parel, and Bob Sanders. Additionally, a few remaining bites were shared with a number of scouts on the trip.
Beef Stroganoff
Servings: 6
Ingredients
- 2 tbsp butter
- 16 oz baby bella mushrooms rinsed, quartered
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 lb lean ground beef
- 3 tbsp flour
- 4 cups low sodium beef broth
- 2 tbsp worcestershire source
- 2 tsp dried thyme
- 8 oz egg noodles
- 1/3 cup sour cream
- salt and pepper to taste
Instructions
- Melt butter in the pan over medium heat.
- Sauté mushrooms until tender, about 3-4 minutes.
- Add onion. Sautee for about 5 minutes until tender. Add garlic and sauté until fragrant, about 2 minutes.
- Add ground beef and cook until brown. Be sure to “crumble” the beef as it cooks. Do not drain any excess fat if using lean ground beef. You want a bit of fat left in the pan.
- Stir in flour until it is browned.
- Stir in beef broth, thyme, Worcestershire, and egg noodles. Let the mixture simmer until the noodles are cooked, about 10 minutes. Add salt and pepper, to taste.
- Once noodles are done, stir in sour cream until heated, about 2 minutes. Serve immediately.