ROTM: Hells Canyon Stroganoff

Hells Canyon Stroganoff

Originally submitted by Sandra Hamilton published in the OWA Oregon Whitewater is Cooking recipe book


3 lb. sirloin strips, fresh or canned
1 c. flour (no flour if canned meat)
small oil for frying (if not using canned meat)
10 oz. cream of mushroom soup
1 medium onion, chopped

½ lb. mushrooms, chopped or canned
1 pt. sour cream or powdered sour cream*
black pepper to taste
garlic powder to taste (I use lots)
basil to taste
Angostura Aromatic Bitters to taste
Worcestershire sauce to taste
1 packet stroganoff dry mix

OWA is cooking.jpg


If fresh meat, roll sirloin strips in flour. Heat a thin layer of oil in large frying pan. Brown sirloin with onions and mushrooms. Remove from fire.
If canned meat, brown onions and mushrooms in pot. Pour in entire can of meat (if too much liquid, strain it) into pot.
Then stir in soup, sour cream, spices and basil. Heat slowly over a low fire. While this is cooking, heat water to a boil. Add noodles and cook until tender.
I never use fresh meat, so I do not need ice. Albertson's and sometimes Fred Meyers sells a canned sirloin that is excellent. It is in the same section as the tuna. Sorry, I don't remember the name, but it's the only one I have ever seen. The only ice you would need would be for the sour cream if you cannot find the powdered. Makes 8 servings.
*If you use powdered sour cream, I mix evaporated milk with it to add liquid. I try and make both combined equal to a pint.
Submitted to the Oregon Whitewater is Cooking Cookbook by Sandra Hamilton, adopted from River Runner's Recipes by Patricia McCairen.