Fancy restaurant meal next to the campfire while camping, is it possible? Yes by simply using a Dutch Oven. This time we have a restaurant style pasta meal. I know no one thinks of pasta as camping meals. It’s not really manly and tough, but it is so good. Dutch Oven Hamburger Stroganoff Recipe is a very easy recipe to make because it is a one pot meal which makes it a perfect recipe for camping.
Dutch Oven Hamburger Stroganoff Recipe
- 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
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.