I have always loved stroganoff. When I am camping in the spring or fall, comfort food is what I crave. Most people don’t think of making pasta meals but this dutch oven hamburger stroganoff is so easy to make that it makes a perfect camping meal. Anytime you can make an entire meal in one pot, I deem that a success.
When I first saw this recipe on chow.com, it was written by Christine Gallary, she has some good recipes. I was a little concerned at the amount of ingredients and lugging all of that along to the campsite. But if you do some preparation at home, you can really cut down on the ingredients you need to bring and it will save you time at the campsite.
To prep, I cut up all the veggies (mushrooms, onion, parsley) to make that process much easier. If you wanted you could also cook the hamburger meat, mushrooms, and onions and keep them in a container. When you are ready to make the meal just start where you add flour to the ground beef and go from there. If you would rather make it at the campsite, you can easily do that.
My family has enjoyed this dutch oven hamburger stroganoff quite a few times while camping and they still put requests in for it, which means it continues to be tasty!
Dutch Oven Hamburger Stroganoff
Author: Chelsey Janes
Recipe type: Main
Cuisine: Russian
Serves: 6
Ingredients
- 1 tablespoon olive oil
- 8 ounces mushrooms, chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium garlic cloves, finely chopped
- 1 lb ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup dry white wine
- 4 cups low-sodium beef broth
- 1½ teaspoons kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper, plus more as needed
- 8 ounces dried egg noodles
- ¾ cup sour cream
- 1 tablespoon fresh Italian parsley leaves, finely chopped
Instructions
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes. Transfer to a medium bowl and set aside.
- Reduce the heat to medium and add the butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the beef, season with salt and pepper, and break the meat into smaller pieces with a wooden spoon. Cook, stirring occasionally, until it’s just cooked through and no longer pink, about 6 to 8 minutes.
- Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring occasionally, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the wine and cook, stirring occasionally and scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated, about 1 to 2 minutes. Add the broth, measured salt, and measured pepper and stir to combine. Increase the heat to medium high and bring to a simmer.
- Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Cover and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.
- Remove from the heat and stir in the sour cream. Taste and season with salt and pepper as needed. Sprinkle with the parsley and serve.
