Campfire food is absolutely fantastic. Beef stroganoff is definitely a classic that excels when made over an open fire, in a Dutch oven.
INGREDIENTS
800g beef tenderloin (Or whatever you have on hand. I have successfully used rabbit)
5-6 thick slices of bacon
3-4 yellow onions
300 g mushrooms
2 tbsp tomato paste
½ liter cream
2 tbsp butter
3-4 tbsp paprika
Salt and pepper
PREPARATION
Take the meat out and cut it into strips about 4-5 cm long. Pat the strips dry and rub the paprika well into them. Chop the onions into good, generous pieces. Cut the bacon into strips. Wash the mushrooms and cut off the stems.
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AT THE CAMPFIRE
Make sure the fire is good and hot. Place your Dutch Oven over the embers and let it heat up for about 5 minutes. Add the butter and let it melt. Add the onions and fry them until translucent. Take them out again and set aside for now.
Put the bacon and mushrooms in the oven until they have browned. Set them aside for now. Put the meat in and let it fry in the bacon fat. Stir well so the paprika doesn’t burn. When the meat has firmed up, you can add the tomato paste.
Then pour the cream over the meat, stir, and let it cook with the lid on for about 5 minutes. Throw the onions, bacon, and mushrooms back into the oven and let everything cozy up for another 5 minutes. Season with salt and pepper at the end.
This dish tastes insanely good with mashed potatoes. Boil the potatoes until tender in a pot. You can advantageously mash them coarsely with a thick branch you have stripped and blunted at the end. The mash also needs plenty of butter, salt, and pepper.
Et Voila, enjoy your meal!