Dutch Oven Beef Stroganoff

[jason]

• 1 lb. stew meat or round steak, cut into short, thin strips
  1 package dry onion soup mix
  2 10 oz. cans cream of mushroom soup
  2 cups sliced fresh mushrooms or two 4 oz. cans of drained mushrooms
  1 cup red cooking wine
  flour
  oil
  pint sour cream

Lightly flour the meat and then brown it in a bit of oil in your dutch oven. Add the onion soup mix, cream of mushroom soup, mushrooms and wine to the browned meat and mix the result thoroughly. Cook at 350 degrees for at least 1 hour, stirring occasionally.

Remove from the coals and mix in the sour cream. Serve stroganoff over noodles or rice. I usually stir a 1 pound package of cooked noodles into the pot just after mixing in the sour cream.

For a 350 degree 12" oven use 10 coals on the bottom and 14 on top. For a 14" oven, use 12 coals on the bottom and 16 on top.