Easy “Beef” Stroganoff for the Dutch Oven
- 2lb tofu crumbles (you can use ground beef)
- 1 medium onion diced
- 2 cans organic mushroom soup
- 1 pint organic sour cream
- 32 oz mushrooms
- 2 packages whole wheat pasta
- Saute diced onion and mushrooms in a pan.
- Place onion, mushrooms, soup, and tofu crumbles (or beef) in the dutch oven.
- Place oven over 15 to 20 hot coals for about 45 minutes. Add sour cream 15 minutes before severing.
- Serve over whole wheat pasta.