Beef Stroganoff

It was a guys camping and fishing weekend, and Matt was in charge of the food.  After talking up the biscuits and gravy we made a few camping trips ago, Matt's friend Nick requested them for breakfast.  For suppers they made chicken fajitas and beef stroganoff.  

The picture here were taken on Matt's phone- so it doesn't really do the dish justice.  Matt said that the dish was really good even before the sour cream was added.  But, if you leave the sour cream out, it isn't really a stroganoff, right?

Anyway, here's the recipe:

Beef Stroganoff
10" Dutch Oven
8 coals on bottom, 12 coals on top  (additional coals will need to be added, or these replaced, given the longer cooking time)

1 pound beef stew meat
flour
oil
1 package dry onion soup mix
2 10-ounce cans cream of mushroom soup
2 4-ounce cans drained mushrooms
1 cup red cooking wine
1 pint sour cream
Cooked egg noodles
Place a couple tablespoons of oil in the bottom of the Dutch oven and heat up (over the campfire would work).  Dredge the stew meat in the flour and throw in the DO to brown.  Add the dry onion soup mix, cans of mushroom soup, mushrooms, and wine to the browned meat.  Cook for at least 1 hour allowing the meat to get very tender- rotating the base and the lid at regular intervals to prevent hot spots.  Remove DO from the coals and mix in the sour cream.  Serve over noodles.