Beef Stroganoff

Name: Beef Stroganoff
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2-3/4 lb sirloin steak (cut into bite size cubes); 3 Tablespoons flour; 3 Tablespoons ghee (clarified butter); 1 medium onion, chopped; 1 clove garlic, chopped (or 4); 1/4 teaspoon pepper; 1/4 teaspoon paprika; 5 dried mushrooms, sliced/ripped into bite size pieces; 1/3 cup dry red "grape juice"; 1 packet Knorr Vegetable Recipe Mix; 4 oz cream cheese (or neufchatel); 2 servings rotini pasta - (salt for water)

Dru Morgan @cook_8034010

Topanga Canyon

adapted from "The One Pan Gourmet" by Don Jacobson

Dru Morgan @cook_8034010

Topanga Canyon

adapted from "The One Pan Gourmet" by Don Jacobson

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Ingredients

20 minutes

2 servings

1/2-3/4 lbsirloin steak (cut into bite size cubes)
3 Tablespoonsflour
3 Tablespoonsghee (clarified butter)
1medium onion, chopped
1 clovegarlic, chopped (or 4)
1/4 teaspoonpepper
1/4 teaspoonpaprika
5dried mushrooms, sliced/ripped into bite size pieces
1/3 cupdry red "grape juice"
1 packetKnorr Vegetable Recipe Mix
4 ozcream cheese (or neufchatel)
2servings rotini pasta - (salt for water)

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Steps

20 minutes

1

At home: Prep and gather all ingredients into separate baggies, combining onion/garlic, spices, etc.
2

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

In JetBoil frying pan (or other campstove pan) Sauté onions/garlic/beef in ghee till uniformly brown
6

Stir in pepper/paprika/"grape juice" and simmer for 5 minutes
7

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