Fall campouts call for a hearty meal that will warm up your insides. Get your fill with this satisfying campsite beef stroganoff!
This traditional beef dinner is simmered to perfection and will please even the pickiest eater in your family! Red wine, flavorful mushrooms, and fresh herbs elevate this basic dish to an impressive campsite meal. Here are some quick pointers for best success:
- Skip the cutting and buy pre-cubed beef tips
- Red wine is optional! But if you do include it, use a dark red like merlot or cabernet
- Try finding locally home-made made egg noodles at your nearest farmers market
- Fresh thyme adds a ton of flavor!
- Cook low and slow for tender beef and mushrooms
For this meal, you won’t cook directly over the fire. Instead, you’ll need your trusty camp stove. A few pots and pans are required, but packing the extra items will be worth it! A large skillet for the beef and mushrooms and a medium saucepan for the noodles should work perfectly.
Add your favorite mushrooms- white, Bella, cremini- I’ve tried them all with this dish and you can´t go wrong, they taste delicious. But don’t use canned or jarred mushrooms, fresh is a must! I like to add salted butter to my noodles, but if you are watching your sodium regular butter is just fine.
I set my beef tips and mushrooms to simmer and then sit down to read a book for half an hour or so. Before I know it they are moist and tender, soaking up all the flavors! I save some of the fresh thyme for serving, and always pair this meal with a glass of red wine.
- 1 Tablespoon oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 pounds cubed stew beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound mushrooms, cut into ¼-inch slices
- 1 cup low-sodium beef broth or stock
- 1 cup red wine (or more broth)
- 3-4 sprigs fresh thyme
- Hot cooked egg noodles or rice, for serving
- Season beef cubes with salt and black pepper. Heat a large skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the beef and onions. Let the meat brown on one side, then turn over and cook until all sides have browned. Cook for 5-10 minutes, stirring frequently and scraping up any cooked-on bits on the bottom of the pan. If needed, add a little more oil to the pan to keep the onions from sticking and burning. Next, add the garlic and cook for 30-60 seconds until fragrant.
- Add the mushrooms, beef broth, red wine, and thyme sprigs. Bring everything to a bubble, then reduce to medium-low heat and simmer for 30 minutes. Serve over hot buttered egg noodles and garnish with extra fresh thyme.