Hyatt lake goulash

Yield: 4 Servings

Measure Ingredient
\N \N ** Package Together **
1 ounce Dehydrated Onion
6 ounces Dehydrated Potato Shreds
1 pack Puff-Dried Carrot Slices
\N \N ** Package Together **
1 tablespoon Flour
¼ teaspoon Paprika
½ teaspoon Garlic Powder
1 ounce Beef Bouillon
1 teaspoon Marjoram
1 tablespoon Parsley Flakes
\N \N ** Package Separately **
1 pack Freeze-Dried Beef Slices
2 slices Bacon, Or
1 tablespoon Bacon Bar -- Cook with
\N \N Margarine
2 tablespoons Margarine -- if needed
½ cup Dehydrated Sour Cream
2 ounces Tomato Crystals
1 ounce Worcestershire Sauce
5 cups Water

1. Cook bacon, or bacon bar with margarine, first. When done, remove bacon but keep fat. 2. While cooking the bacon, rehydrate the onion mix. 3. Add onion, potatoes and carrots to the fat and carefully pour in 4 cups hot water. Simmer until vegetables are almost tender. 4. While the pot is simmering: - Rehydrate the beef in it's packet according to the directions.

~ Blend the tomato crystals with cool water to make a paste. - Mix the sour cream with water to make a smooth paste. 5. When the vegetables are almost tender, add beef, bacon and tomato sauce to the potatoes and blend well. 6.

Add the flour package and simmer until mixture thickens. Season and add Worcestershire sauce. 7. Add sour cream and heat for a minute or two.

Makes 8 Sierra cups.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske File

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