Fall Camping Recipe

If you’re looking for the best way to cook an easy, filling meal for your family at the campground this fall, you’ve found it! This fall camping recipe is the a delicious combination of hearty flavors and simple ingredients. The original recipe was found on FreshOffTheGrid.com.

Ingredients

½ lb. strip steak
1 tsp salt
2 tbsp oil
8 oz mushrooms
1 small brown onion
2 cloves garlic
1 ½ c. broth
1 tbsp. Worcestershire sauce
1 tsp. thyme
¼ lbs wide egg noodles
½ c. full fat sour cream, divided

Instructions

Wash and dry all produce.
Using a clean knife and cutting board, thickly slice the mushrooms, dice the onion, and mince the garlic.
In a cast-iron skillet, heat a drizzle of oil until it is hot enough to smoke.
Meanwhile, season the steak with salt and pepper, tossing to coat evenly.
Add the steak to the skilled and cook until browned, approximately 1-2 minutes per side.
Remove the steak from the heat, cover with tin foil, and allow it to rest before cutting it into bite-sized pieces.
While the steak rests, reduce the heat to medium and add in the mushrooms.
Saute for five minutes, stirring occasionally to keep them from sticking.
Toss in the onions and continue to cook until they are translucent, approximately 5 minutes.
Add garlic and cook until fragrant, approximately 1 minute.
Dump in the brother, Worcestershire sauce, and thyme. Deglaze the pan gently with a wooden spoon or a spatula. Then turn the heat up to high and bring it to a boil.
Toss in the noodles and cook according to the package instructions, stirring to ensure even cooking.
When the noodles are cooked through, remove the pan from the heat.
In a small bowl, add the sour cream and a few spoonfuls of the hot broth while stirring to keep the sour cream from curdling. After tempering the sour cream, add it to the pan and stir until combined thoroughly.
Add the sliced steak to the pan, season with salt and pepper, and then serve!