Serves: 6
Total Calories: 186
Brown meat in butter in a Dutch oven. Season, add onions and mushrooms, and continue to brown. Add soup and water. Cover and simmer for about 20-30 minutes until thickened, using 6-8 briquets under the Dutch oven and 16-18 on the lid. Add sour cream, heat and serve over buttered noodles.
Spiced with More Tall Tales - Fish and Fowl
This Pheasant Stroganoff recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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