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Oct 11 2012

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Dutch Oven Beef Stroganoff

Ingredients
12” Dutch oven
25 charcoal briquettes
1 medium onion, chopped
2 lbs. lean ground beef
¼ tsp. celery salt
¼ tsp. garlic salt
Salt and pepper to taste
1 c. water
3 (8 oz.) cans tomato sauce
1 tsp. Worcestershire sauce
½ c. sour cream
1 (12 oz.) bag egg noodles

Directions
Brown together meat, onion, celery salt, garlic salt, salt and pepper in 12” Dutch oven over 25 hot coals. While meat is browning, mix together water, tomato sauce, Worcestershire sauce, and sour cream. (Sour cream will not be completely blended and mixture will have a few lumps.) When meat and onion are browned, spread uncooked noodles evenly over meat and onion. Pour liquid mixture evenly over noodles to moisten all noodles well. Cover with lid and place 15 briquettes on top, leaving 10 briquettes on bottom. Cook approximately 30-45 minutes. Serves 6-8.

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