This Meatball Stroganoff is the perfect camping recipe. It’s incredibly easy, can be assembled using just one pan, and is just as hearty as traditional beef stroganoff. Packed with chewy egg noodles, meaty portabella mushrooms, tender meatballs, and more!
This post was created in partnership with GoRving. All thoughts and opinions are my own. But seriously, get outside.
There’s something about classic creamy beef stroganoff. It’s the ultimate winter meal. It’s rich, indulgent, filling, and there are never any leftovers.
For this version, I wanted that classic comfort food meal, like my classic beef stroganoff recipe, but designed to be made while out on the road and with minimal cooking supplies!
Is it possible to turn this traditional recipe into a cast iron camping hit?
Indeed it is. And with hearty portabella mushrooms, frozen meatballs, and pre-boiled pasta, it was actually really easy. And maybe even better than the classic.
What you need to make this recipe
What makes this stroganoff perfect for camping is that it doesn’t require a lot of fussy ingredients.
- Par-Boiled Egg Noodles – I prefer to cook the noodles ahead of time so this can be a one-pot camping recipe with minimal prep and easy cleanup. However, if you want to boil and drain the egg noodles as you’re prepping the sauce, feel free.
- Olive Oil
- Portabella Mushrooms
- Oomami Powder
- Meatballs – I use beef meatballs but you can also use pork. Pork will have a more mild flavor and may need a little extra help from Oomami powder or mushrooms.
- White Wine
- Dijon Mustard
- Chicken Broth
- Sour Cream
- Fresh Thyme
How to make meatball stroganoff
Sauté the mushrooms
You’ll start by heating the skillet over medium heat.
Once it’s hot, add in 1 tablespoon of oil and the sliced mushrooms. Season with salt, then sauté for about 7 minutes or until the liquid sweats out of the mushrooms.
Sprinkle on Oomami seasoning, stir, then remove from the pan and set aside, covering with foil.
Cook the meatballs
You’ll cook the meatballs by adding the frozen meatballs to the pan and sautéing until heated through.
Add in remaining olive oil and onion, then season with another pinch of salt. Cook until softened.
Add in garlic and cook for 30 seconds more.
Whisk in the liquids
Carefully add white wine to the pan, scraping up any brown bits.
Pour in chicken broth and spoon in sour cream, then stir to combine.
Carefully pour the pasta into the pan and fold to combine.
Add the mushrooms back to the pan, season with fresh thyme, and toss once again to coat.
Garnish with fresh parsley, if desired, then serve and enjoy!
What mushrooms to use
This recipe calls for portabella mushrooms. These are thick, hearty, and make a great substitute for a lot of beef as they offer the same rich, umami sensation we carnivores love.
Really though, you can use anything! Here are some other options:
- White mushrooms – these are common at most markets and far less expensive than portabellas.
- Baby bellas – these are found at most markets as well and are at a price point between whole portabellas and white mushrooms.
I don’t recommend using shiitakes, oysters, canned, or dried mushrooms for this stroganoff.
What meatballs to use
I use beef meatballs so that the deep, hearty beef flavor we are familiar with in traditional stroganoff shines through in this recipe. You can substitute pork meatballs if that’s what you have on hand.
Whatever you use, be sure the meatballs have not already been seasoned with spicy sausage or Italian seasonings. You don’t want them to alter the desired flavor of this dish.
Do you have to pre-cook your pasta?
Not necessarily. I prefer to pre-cook the pasta so it’s ready to just be mixed into the sauce. This makes for fewer dishes and an easier clean-up which is key while camping.
However, if you prefer to boil and drain the pasta while you’re making the sauce, feel free to do that.
Tips, tricks, and notes for this recipe:
- Pre-boil your pasta. I boil my pasta ahead of time, then store it in a resealable bag for up to 4 days before making the stroganoff. Then all you have to do is toss it with the sauce to heat it when you’re ready.
- Pre-wash/chop your veggies. The less prep you have to do when you’re camping, the better!
- Measure out your spices beforehand. You can make a spice blend ahead of time so you’re just taking what you need.
- Pack what you need in reusable containers. This makes assembling your meal super easy and then you have containers available to store leftovers.
- Pre-cook ground meats. If you’re using ground meat and not meatballs, cook it ahead of time and store it in an airtight container for up to 3 days.
How to store
If you do end up having leftover meatball stroganoff, it will last for up to 3 days in the fridge.
Other recipes to try:
- Beef Stroganoff
- Grilled Chicken Thighs with Ancho Rub
- Smoked Jalapeno Popper Meatballs
- Maple Meatballs Breakfast Mac and Cheese
If you’ve tried my easy meatball strogranoff or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below.
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Easy Meatball Stroganoff
- 10-12″ Cast Iron Skillet or other oven safe skillet
- Camp Stove
- 8 oz par-boiled egg noodles
- 2 tablespoon Olive oil divided
- ½ teaspoon Salt
- 8 oz portabella mushrooms sliced
- 1 tablespoon Ooomami powder
- 1 lbs meatballs
- ½ onion minced
- 2 cloves garlic minced
- ¼ cup white wine
- 1 tablespoon Dijon mustard
- 2 cups chicken broth
- 1 cup sour cream
- Fresh thyme
Sautee the Mushrooms
- Heat a skillet over medium heat.
- Add 1 tablespoon oil and the sliced portobello mushrooms.
- Season with a pinch of salt.
- Saute, until the liquid, sweats out, about 7 minutes.
- Once the liquid cooks out of the mushrooms, they will behind to brown.
- Sprinkle with the Ooomami seasoning and stir as needed until cooked through.
- Remove from pan and set aside, covering with foil.
Cook the Meatballs
- Add the frozen meatballs to the pan and saute until heated through about 10 minutes.
- Add the remaining olive oil and onion. Season with the reamining pinch of satl.
- Cook for another 5 minutes, stirring occasionally, unitl softened.
- Add the garlic and cook 30 seconds longer.
- Whisk in the mustard and stir to coat.
Deglaze the Pan
- Carefully add the white wine to the pan, scraping up any browned bits.
Whisk in the Liquids
- Carefully pour in the chicken broth.
- Spoon in the sour cream and stir to combine.
Fold in the Pasta
- Carefully pour the pasta into the pan and fold to combine.
- Add the mushrooms back to the pan, and the fresh thyme and toss once again to coat.
- Garnish with freshly chopped parsley and serve.
Photo & Video Credit: The Wilderness Collective