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Dutch Oven Recipe of the Week

 

One Pot Beef Stroganoff

1 pound ground beef
1 14 1/2 oz. can beef broth
1/2 cup water
1 4 oz. can mushroom slices, drained
1 tsp dried parsley OR 1 Tblsp chopped fresh parsley
1 Tblsp ketchup
1/2 tsp pepper
2 cups medium egg noodles, uncooked
1 cup sour cream dip with onion
2 Tblsp flour

     Lightly oil or spray dutch oven.
     Brown beef over a full compliment of coals; drain off excess fat.
     Stir in beef broth, water, noodles, ketchup, mushrooms, parsley and pepper.
     Cover with as many coals on the lid as needed to keep liquid at a steady simmer.
     Simmer for 15-20 minutes or until noodles are tender, stirring halfway.
     Combine onion dip and flour; stir until well combined.
     Stir onion dip mixture into hot noodles; cover and cook until bubbly about 5 minutes more.
     Sprinkle with fresh parsley if desired.
     Makes 4 servings.

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