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
1 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 250 degrees for at least 1 1/2 hours, stirring occasionally.
Remove from the coals and mix in the sour cream. Serve stroganoff over noodles or rice.
Temperature Note: for a 250 degree oven, use the following number of briquets:
10″ oven – 10 on top, 5 on bottom
12″ oven – 12 on top, 6 on bottom
14″ oven – 16 on top, 8 on bottom