Dutch Oven Campfire : Bratwurst Stroganoff

Dutch Oven Campfire : Bratwurst Stroganoff

Dutch Oven Campfire Ingredients

• 2 lbs stadium style bratwurst
• 1 lb package of Portabella mushrooms, sliced thin
• 1 large, flat Vidalia onion sliced very thin
• 1 quart sour cream
• 1 quart white wine
• 1 to 2 tablespoons of flour
• 2 tablespoons of high heat oil (peanut or olive)
• 1/2 tablespoon garlic powder
• salt and pepper to taste
• 2 large packages (24 oz to 32 oz total weight) extra wide egg noodles

Dutch Oven Campfire Instructions
First of all set sufficient water to boil in accordance with the package directions of the noodles. A large pinch of course salt may be added to speed boiling and help flavor the noodles. Heat a large skillet (12 to 14 inch) and add the oil. Immediately place the brats into the oil and begin to move them around to completely brown them. This should take about ten minutes.
Remove the brats from the pan and allow to rest at least five minutes. Check the water and when appropriate add the noodles. After the brats have rested, slice them into 1/2 inch pieces and set aside for later use. Add the onions to the skillet and reduce the heat slightly to a medium high. Allow the onions to just begin to turn clear then add the mushrooms.
Raise the heat slightly closer to high. The vegetables should begin to absorb the drippings from the pan.
When this happens return the sliced brats to the pan and allow them to cook for about 5 minutes while continually stirring. If the pan appears to be dry additional cooking oil may be added a half tablespoon at a time. Add no more than one additional full tablespoon.
Sprinkle one half the flour over the contents of the pan and add the garlic. Stir to combine well and to absorb the flour. Add the sour cream and combine well. Add the wine a little at a time to achieve a consistency about like a sausage gravy or a bit thinner. This should take about half of the wine.  When the noodles are finished drain them well, add them to the sauce and combine well. Check the sauce. If it is too thick add a little more wine and combine. If too thin (doesn't coat the noodles) sprinkle a little of the remaining flour over the dish and combine well. Do not use more flour than what was left over from the original recipe measure because too much raw flour will ruin the dish. Enjoy!

Dutch Oven Camp : Barbecue Meatroll

Dutch Oven Campfire : Barbecue Meatroll
Dutch Oven Campfire Ingredients

• 4 pounds ground beef
• 2 cups oatmeal
• 4 eggs
• 3 tablespoons Worcestershire sauce
• 1 large sweet onion
• 1 small green pepper
• 8 oz. mushrooms
• 1 garlic clove (crushed)
• Barbecue Sauce
  Mix together:
• 2-8 oz cans tomato sauce
• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon dry mustard
• 1/2 teaspoon cloves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon allspice
• 2 tablespoons Worcestershire sauce

 Dutch Oven Campfire Instructions
Pat meat out on Saran wrap, aluminum foil or a cookie sheet. Use the rolling pin to roll it out to a rectangle about 1/2 inch thick. Place diced vegetables on top of rectangle. Remove Saran wrap or foil if you used it. Roll meat and vegetables as you would a cinnamon roll. Place in an aluminum foil lined 12 inch Dutch oven, if you had to make a seam in the foil, make sure the seam is down. Bend the meal roll to fit the Dutch oven if necessary. Bake for 15-20 minutes and baste with 1/2 of the barbecue sauce. Bake another 15 minutes. Add the remaining sauce. Bake for approximately 1 hour with coals on top and bottom. Enjoy!

Dutch Oven Pot Roast

Dutch Oven Pot Roast
Ingredients

• 1/2 lb. roast beef per person
• 3 teaspoons bacon grease or vegetable oil
• 1 beef bouillon cube
• 1 cup boiling water
• 4 teaspoons catsup
• 1 teaspoon Worcestershire sauce
• 1 small onion
• 1/2 clove garlic (minced)
• 2 teaspoons salt 1/2 teaspoon pepper
• 1 teaspoon celery salt
• 1 small can mushrooms
• 4 teaspoons flour
• 1 cup sour cream

Dutch Oven Camp Instructions
Steps: Heat bacon grease or vegetable oil in Dutch oven (don't let the fire get too hot) Add roast and brown on all sides Dissolve the bouillon cube in boiling water Add catsup, Worchestershire sauce, chopped onion, salt, garlic, garlic salt, and pepper. Stir and pour over roast. Put the lid on and cook for 2 to 2 1/2 hours over low heat (in oven, 250 degrees) until the meat is tender Remove Dutch oven from heat and take out roast Blend flour into cooled liquid to make gravy Return to heat and add mushrooms and sour cream (stir until gravy is smooth and hot) Slice beef and serve with gravy. Enjoy!

Dutch Oven Camp : Baked Salmon

Dutch Oven Camp : Baked Salmon
Dutch Oven Camp Ingredients

• 1 Salmon Filet (determine size according to number of people to be served.)
• Black Pepper
• Garlic Powers
• 1 Fresh Lemon
• 4-6 Fresh Mushrooms
• 4-6 Green Onions
• 4 oz Creamed Cheese

Dutch Oven Camp Instructions

First of all leave skin on the salmon filet. Next is to slice filet into wide strips.  And then place salmon strips, skin side down, into bottom of 12" Dutch Oven. Sprinkle on black pepper to your taste. Sprinkle on garlic powder to your taste. Cut fresh lemon into quarters and squeeze over salmon strips. Slice fresh mushrooms into thin slices and spread over salmon strips and onto bottom of oven.  Slice fresh green onions into thin slices and spread over salmon and onto bottom of oven.  Drop small chunks of creamed cheese onto salmon strips. Top with lemon slices for color and presentation.  Cover Dutch Oven and cook for 15-20 minutes...enjoy the baked salmon !