The tender beef and creamy rich sauce of Beef Stroganoff only get’s better when prepared in a Dutch Oven over a wood fire. This hearty one-pot dish is quick and easy to make with just some basic ingredients.
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Dutch Oven Beef Stroganoff
The tender beef and creamy rich sauce of Beef Stroganoff only get's better when prepared in a Dutch Oven over a wood fire. This hearty one-pot dish is quick and easy to make with just some basic ingredients.
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 pound flat iron steak cut into thin strips against the grain
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8 oz) package fresh sliced mushrooms (white or cremini mushrooms)
- 1 medium onion diced
- 4 cloves garlic minced
- 1 (32 oz) carton beef broth
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 1 lb. egg noodles or noodle of your choice
- 1 cup sour cream
- 1 bunch fresh parsley chopped (optional)
Instructions
- Prepare your campfire or briquettes
- Prep the veggies and slice the meat.
- Heat Dutch oven over medium heat
- Add the oil to the pot.
- Season the steak with salt and pepper then add it to the Dutch oven stirring to sear all sides.
- Remove the meat from the pot and set aside, covered to keep warm.
- Saute the mushrooms and onions for a few minutes, then add the minced garlic and cook till softened.
- Now, add the beef broth, soy sauce and mustard to the Dutch oven, cover and bring to boil, stirring occasionally.
- Once the liquid is boiling, add the pasta, stirring occasionally until the pasta is cooked to your desired tenderness, usually about 30 minutes.
- Add the meat back to the Dutch oven, stirring to mix all of the ingredients together.
- Temper the sour cream by adding small amounts of the hot mixture to it while stirring, you are slowly warming up the sour cream so when you add it to the Dutch oven, it does not curdle.
- Remove the Dutch oven from the heat and slowly stir in the sour cream until it is incorporated.
- Top with parsley and serve.
How To Determine How Many Coals To Place On, And Under Your Dutch Oven:
The amount and placement of coals on and under your Dutch Oven is important. We often just use the coals from a fire which takes some practice as the heat produced from that is more difficult to measure. We recommend using charcoal briquettes for the most consistent results.
The perfect amount of briquettes is based on your Dutch Oven diameter. For example, if you are using a 10" Dutch Oven, you will need two coals per inch, or a total of 20. To figure out how many coals to place on and under you oven all you need to do is remember the number 2.
For the lid you'll want to place 2 more than the oven size on the lid and for underneath you'll want to place 2 less than the oven size. So for our 10" dutch oven we would place 12 on the lid and 8 on the bottom. For a 12" dutch oven you would place 14 on the lid and 10 on the bottom. This works out to about a 350 degree oven which is just right for most recipes.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 524Total Fat 29gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 14gCholesterol 139mgSodium 1033mgCarbohydrates 30gFiber 2gSugar 3gProtein 35g
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