Serves 8
Ingredients:
- 1/4 lb margarine
- 3 lbs ground beef
- 2 large onions, peeled and chopped
- 2 tsp. garlic powder
- 1 tsp. paprika
- 10 Tbsp. flour
- 1/2 cup brown sugar
- 3/4 cup lemon juice
- 8-oz [dry wgt]can mushroom pieces, drained, or 6 oz fresh mushrooms, chopped
- 2 10.5-oz cans cream of beef consumé or chicken soup (undiluted)
- 1 pint sour cream
- 2 12-oz package noodles
- 3 Tbsp Worsteshire Sauce
- Salt
- 4-lb bag "instant" charcoal briquettes
Directions:Start firing the briquettes. In a large fry pan, greased with margarine, brown the ground beef and sauté the onions [together or separate]. Drain off the excess fat. Lightly grease the Dutch oven, bottom and sides. Throw in the beef and onions, Add 4 TBs (not all) flour. Stir. Then add all the other ingredients except the sour cream and the noodles.
Ready to bake. Place the usual 5 or 6 hot briquettes under, and about 25 on top. Check in 25 minutes. Remove the under briquettes if the bottom is burning. Meanwhile cook the noodles as directed. Stroganoff is done when the liquid has cooked down and its sort of pasty. If the stroganoff is not cooked enuff, (it is still pretty liquid) then stir in the remaining flour and cook about 10 minutes longer.
Stir in the sour cream. Salt to taste. Drain the noodles and stir in some margarine. Serve the stroganoff on the noodles.
Recommendation:Save cooking time and dirty pans on the outing: the night before the outing brown the beef and sauté the onions. Place them in a plastic bag [s] and freeze them. Morning of the outing remove from freezer and wrap in several layers of newspapers. Keep out of sunlight. They will be thawed and ready to oven by cooking time.