Swap meatballs for the traditional beef to create an incredibly easy and hearty version of this traditional recipe. Toss everything into one cast-iron pan for quick prep – but portion out quickly because this one never has any leftovers!
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 that is one of my ultimate winter meals. It reminds me of childhood, and even though I have since then moved on to upgraded versions that don’t come from a box (like this traditional recipe), it’s still indulgent, rich, and never has leftovers.
For this version though, I wanted that same meal while out on the road and cooking with minimal 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 for this recipe:
What makes this stroganoff perfect for camping is that it doesn’t require a lot of fussy ingredients.
You’ll need mushrooms, pasta, meatballs, an onion and garlic (but when camping I substitute freeze-dried garlic for fresh), some mustard, white wine, and sour cream.
Oh, and fresh thyme and parsley if you’re going for points on plating. But dried works perfectly too.
But wait, traditional stroganoff is made with hearty chunks of beef or steak… Did you just say meatballs?
Yep, work with me.
Beef or Pork Meatballs
Frozen mushrooms in beef stroganoff. This is the ultimate hack for quick and crazy good stroganoff. Instead of stewing meat, I use frozen meatballs for a quick substitute in this one-pan stroganoff.
For this quick meatball stroganoff, we use beef meatballs, so that the hearty deep beef flavor we are familiar with in traditional stroganoff shines through in tender bites.
But you can substitute pork meatballs if it is what you have on hand. Just be sure to use meatballs that haven’t already been seasoned with spicy sausage or Italian seasonings to not alter the desired flavor of this dish.
For most recipes using meatballs, pork or beef can be swapped. Pork will have a more mild flavor and may need a little more help from extra Ooomami powder or mushrooms.
What Mushrooms to use
For this version, the recipe calls for portabella mushrooms. They are thick and hearty and make a great substitute for a lot of beef offering all of the same rich umami sensation we carnivores love. But, really, this stroganoff is a mushroom medley and can use anything
White mushrooms, common at most markets are great for this recipe and far less expensive than whole portabellas.
Baby bellas are often at markets too and are at a price point between the whole luxurious portabellas and whites and also make for a great option in this dish.
If you love mushrooms, double down and use a blend of all of the above. You can even half the meat amount or omit it completely if you want more mushrooms.
Avoid shitakes, oysters, canned, or dried mushrooms for this stroganoff.
Camping Recipe Shortcuts
Set up your mise en place for success.
Mise en place? Aka your ‘set up’ – all the items you need for a meal. Chefs have this out ahead of time so no ingredients or steps get missed. When cooking while camping, this pro chef’s trick is a lifesaver for making sure recipes go off without a hitch.
So, set your self up for success with these camping recipe shortcuts:
- Prewash and chop your veggies
- Measure out spices beforehand and pack in what you need
- Lean in on reuseable containers to have ingredients prepped and ready to go (bonus, you then have containers ready to store leftovers).
- Use resealable bags for easier stacking, better space management in the RV fridge or camp cooler.
- Precook ground meats – up to 3 days ahead if kept cold in a cooler or fridge
- Precook pasta – up to 3 days ahead if kept cold in a cooler or fridge
Girl Carnivore Pro Tip: Pre-boil your pasta.
When camping, I boil my pasta ahead of time. Once boiled, drain and rinse before letting the pasta cool.
Once cool enough to handle, store the pasta in a resealable bag. It will hold in the bag for up to 4 days stored in the refrigerator.
Simply toss into a preheated pan with oil or desired sauce to heat through to eat.
More Recipes to Try:
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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 tbsp Olive oil divided
- 1/2 tsp Salt
- 8 oz portabella mushrooms sliced
- 1 tbsp Ooomami powder
- 1 lbs meatballs
- ½ onion minced
- 2 cloves garlic minced
- ¼ cup white wine
- 1 tbsp 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. 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 Credit: The Wilderness Collective