Beef Stroganoff

adapted from The One Pan Gourmet by Don Jacobson

  1. 1/2-3/4 lb sirloin steak (cut into bite size cubes)
  2. 3 Tablespoons flour
  3. 3 Tablespoons ghee (clarified butter)
  4. 1 medium onion chopped
  5. 1 clove garlic chopped (or 4)
  6. 1/4 teaspoon pepper
  7. 1/4 teaspoon paprika
  8. 5 dried mushrooms sliced/ripped into bite size pieces
  9. 1/3 cup dry red quot grape juice quot
  10. 1 packet Knorr Vegetable Recipe Mix
  11. 4 oz cream cheese (or neufchatel)
  12. 2 servings rotini pasta – (salt for water)
  1. Change At home: Prep and gather all ingredients into separate baggies combining onion/garlic spices etc
  2. Change At camp: Boil water in JetBoil (or other camp-stove pot) – add salt and pasta – boil till done (a little al dente is preferred)
  3. Cut beef into bite-sized cubes and add to baggie with flour shake to coat
  4. Strain water into cup/lid and add dried mushrooms and vegetable mix to reconstitute – put pasta aside to keep warm
  5. Change In JetBoil frying pan (or other campstove pan) Sauté onions/garlic/beef in ghee till uniformly brown
  6. Change Stir in pepper/paprika/grape juice and simmer for 5 minutes
  7. Change Add vegetable/mushrooms and simmer for 10 more minutes
  8. Pull from heat and slice in cream cheese and stir to mix well
  9. Serve over pasta – makes two generous servings

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