Serves: 4
Total Calories: 212
In Dutch oven or stock pot over medium heat, cook garlic and steak in small amount of oil until well browned.
Turn heat to low and add onions. Cook this slowly with the lid off (don’t steam the onions). Stir often.
You can cook this for up to 30 to 45 minutes adding more oil or butter if necessary. The onions will go golden brown and caramelize. The slower you cook the onions the sweeter they will be. It takes a little longer but is well worth it.
Turn heat to medium and add mushrooms and Worcestershire sauce. Cook until the mushrooms are tender.
Sprinkle flour over top and stir to coat. Add salt, pepper and soup or wine.
Cook until thickened then fold in sour cream. Heat through then serve over hot noodles.
Hint: The stock pots are great for cooking rice or pasta.
This Beef Stroganoff recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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