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The following recipe can be found in Robert Murphy's book The Basics of Dutch Oven Cooking

Campsite Beef Stroganoff


2 pounds lean ground beef

1 medium chopped onion

1/4 teaspoon celery salt

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/2 teaspoon pepper

About 24 ounces tomato sauce

1 cup sour cream

1 teaspoon Worcestershire sauce

1 bag (12 oz.) egg noodles

Light ahead of time 25 charcoals.  Set a 12" camp dutch oven over the 25 hot charcoals.  Brown together the meat, onion, celery salt, garlic, salt, and pepper, in the dutch oven.  While the meat is browning, mix the other ingredients and 1 1/2 cups water together.  When the meat and onion are browned, spread the uncooked noodles evenly over the meat and onion.  Pour the liquid mixture evenly over the noodles to moisten all the noodles well.  Cover the pot with the lid and take 15 charcoals from under the pot and place on the lid in a circle pattern, leaving 10 charcoals under the pot.  Cook for 30 to 45 minutes or until the noodles are fully cooked.  4-6 servings.  Dispose of the hot briquettes in a safe manner.

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