This beef stroganoff recipe is a nod to my grandmother’s eastern European roots. This is one of my son’s favorite dishes and was the first recipe he asked me to teach him how to make. It is fast and easy, and I can usually have it on the table in less than 30 minutes. This would make a great Friday night dinner after rolling into camp because it is so quick.
It’s a 2 pot dish so you’ll need a 2 burner camp stove. Traditionally, the pasta for this would be egg noodles, but I like to use rotini. You could also use bow tie, penne or whatever you like. You could even swap out the pasta and serve it over rice. Whatever floats your boat.
You could also jazz this up by adding mushrooms and/or a diced bell pepper. Just chop them and sauté them with the onion. I really want to try that but my son keeps refusing because he loves it just the way it is!
Serve this with a nice green salad or some grilled green vegetables like green beans, zucchini, or asparagus and you have a great meal.
2 burner camp stove, 6 quart pot for cooking the pasta, 2 quart pot for the sauce, 2 stirring spoons, measuring spoons.
1 pound ground beef or cut of your choice cubed
1 pound (16 ounces) pasta of choice
1 (10.5 oz) can beef consommé
2 tablespoon flour
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 medium onion, diced, or 2 tablespoons minced onion
8 ounces sour cream
In 6 quart pot, start water for pasta. Salt the water. When the water comes to a boil, stir in the pasta, reduce heat and cook until al dente. While you are prepping the pasta, start the beef sauce. In 2 quart pot, on medium heat, brown beef and onion. Add dry ingredients and stir until paste is smooth. Add beef consommé. Reduce heat, cover, and simmer until pasta is ready, stirring occasionally. When the pasta is ready, drain it. Stir sour cream into the sauce. Return pasta to the large pot, add sauce and stir to combine.
Serves 6-8 hungry campers.
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