Camp oven beef stroganoff — the rich, creamy, mushroom-and-mustard sauce + tender beef strips that turns any campsite into a Russian dacha. Serve over rice or pasta. The kind of dinner that gets everyone to the camp kitchen with their plates.

One pot, simple ingredients, 75 minutes camp oven cook, brilliant result.

Photo by Josh Sorenson on Unsplash

Serves: 4 · Prep: 10 minutes · Cook: 75 minutes · Equipment: camp oven OR Dutch oven on gas stove

Photo: amirali mirhashemian / Unsplash

• 750g braising steak (chuck, blade or topside)
• 1 large brown onion, sliced
• 2 tbsp olive oil
• 125g button mushrooms, sliced
• 2 cups beef stock OR gravy
• ½ cup thickened cream (OR sour cream)
• 2 tbsp dry sherry (OR brandy, OR skip)
• 1 tbsp Dijon mustard (recipe upgrade — adds beautiful depth)
• Salt + cracked black pepper

Optional add-ins: 1 tbsp paprika; 1 tbsp tomato paste; 2 cloves garlic; splash Worcestershire sauce.

To serve: long-grain rice, fettuccine, mashed potato, OR egg noodles.

1. Cut beef into thin strips. Trim any large fat. Slice ACROSS the grain into 5-7mm strips, 5-7cm long. Cutting across the grain shortens the muscle fibres = more tender result.

2. Pre-heat camp oven over medium-hot coals.

3. Brown the meat. Heat 1 tbsp oil. Brown beef strips in batches — single layer, don't crowd. Each batch about 2-3 minutes total. Set aside on a plate.

4. Cook the aromatics. Heat the remaining 1 tbsp oil. Add sliced onion. Cook 3 minutes until softening. Add mushrooms; cook another 2 minutes.

5. Build the sauce. Add cream, beef stock, sherry + mustard if using. Mix well to combine. Bring to a gentle simmer.

6. Return the meat. Add the browned beef back into the camp oven. Stir to coat in the sauce. Salt + pepper to taste.

7. Cover, cook 30 minutes at gentle simmer. Coals on top of lid + below.

8. Lid OFF, reduce sauce another 30 minutes. Stirring occasionally. The sauce should thicken into a coating consistency. Add more liquid if it gets too thick.

9. Test: beef should be tender, sauce should coat the back of a spoon.

10. Serve over rice OR pasta. Garnish with fresh chopped parsley if you have it.

• Slice ACROSS the grain — never along the grain. Across = tender; along = chewy
• Brown in batches — same rule as for stew. Crowded = steamed; single layer = seared
• Sour cream vs thickened cream: sour cream is the traditional Russian style — slightly tangy. Thickened cream is richer, milder. Both work; pick your preference
• Dijon mustard upgrade — not in the original but transforms the sauce. Worth adding
• Mushroom variations: add wild mushrooms (porcini soaked in warm water) for serious depth; or mix button + Swiss brown
• Add paprika — 1-2 tbsp Hungarian sweet paprika. Classic stroganoff variation; deeper colour + warmth
• Beef cut alternatives: rump or eye fillet works — cook MUCH less time (10-15 min total simmer) since it's already tender. Don't over-cook tender cuts
• No sherry? Skip it OR use brandy OR a splash of dry white wine
• Vegetarian version: swap beef for 500g portobello mushrooms (sliced thick). Same method. 30 min total cook
• Without camp oven: works in a Dutch oven on butane stove on low. Or kitchen pan on the stovetop (faster — 20 min total simmer with lid off)
• Leftovers reheat brilliantly the next day — sauce intensifies overnight

One of the great camp oven dinners — rich, comforting, generous. Perfect on a cool evening when you want something hearty + creamy. The beef + mushroom + cream + mustard combination is a classic for a reason.

Make the same recipe with chicken thighs (15 min total cook) for a quicker variation. Or try the vegetarian portobello version for meat-free nights. The technique is universal.