Here at Camp Coeur d’Alene we see a little bit of everything. With our close proximity to town, and with a tent, RV, and cabin rentals, dinner hour becomes an extravaganza of sights and smells.
photo credit: Fresh off the Grid
This summer we had more than our fair share of travelers arrive with a full on smoker seemingly meant to merely taunt all those around them with the aroma of hickory chips and meat. Still others pulled up in pick-up trucks with their full-size propane BBQ in the back and prepared meals suitable for a party.
One of the favorite amenities at camp, our camp kitchen, saw more than it’s share of birthday celebrations and bachelorette party dinners that were truly festive.
photo credit: Fresh off the Grid
Often garbage duty discovered multiple few pizza boxes from Pepe Caldo Pizza in CDA and take-out containers among cabin rentals show up often. All of these options prove that our guests are as diverse as our campground accommodation options!
As sometimes backpackers and car campers ourselves we are constantly amazed at the delicious looking, and smelling, food coming out of the tent sites. Regardless of what style of camping you’re aiming for, over the top comforts of home or one-pot cooking over a camp stove, nearly everyone is onboard with the idea of a simple, delicious, one-pot dish that can feed the gang.
As our own search for perfect one-pot meals continues we will share them with you.The off-season is the time to dream of the summer ahead. Of days spent playing in the lake or hiking and evenings spent communing around the campfire. First up in our camp cooking series; Seriously good one-pot beef stroganoff from the gang at Fresh Off the Grid. This can easily be considered one of our go-to dishes so make sure to add this one to your camp cooking repertoire.
One-skillet Beef Stroganoff~
1/2 pound strip steak
1 teaspoon salt
2 tablespoons oil
8 oz mushrooms
1 small brown onion
2 cups broth
1 cup water
1 tablespoon soy sauce
1 tablespoon thyme
½ lb wide egg noodles
½ cup full-fat sour cream
1. Quarter the mushrooms and dice the onion.
2. Heat the oil in a heavy bottomed 10” skillet until smoking hot. Salt the
strip steak. Add the steak to the skillet and cook, until browned on both
sides and cooked through. Remove from the skillet and allow it to rest
while preparing the vegetables and noodles.
3. Reduce heat to medium. Add the mushrooms and saute 5 minutes,
stirring infrequently. Add the onions and continue to saute an additional
4. Add the broth, water, soy sauce, and thyme. Use a wooden spoon or a
spatula to scrape up any brown bits on the bottom of the skillet. Bring
the liquid to a boil over high heat. Add the noodles and cook according
to package instructions (this will depend on the noodles you buy – ours
took 8 minutes), stirring occasionally to ensure the noodles cook evenly.
5. Once the noodles are tender, remove skillet from heat. Slice the cooked
steak into bite-sized pieces, add to skillet and then stir in the sour
cream. Serve immediately.
Vegetarians can easily double the mushrooms and omit the meat. Throw in a salad and some crusty French bread and every member of your family will be happy campers. The best part? Only one pan to wash! Happy cooking & we look forward to seeing you in 2018!