CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2007-07-14
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: Yes
Ingredients
- 3/4 Pound of Sirloin Steak
- Olive Oil
- Garlic
- 1 small onion
- Small can of olives
- 2 4 oz. cans of tomato sauce
- 1/4 cup of Wine, you choose
- 1 quart of your favorite store bought Spaghetti sauce
Instructions
Cube the Steak about 1/4 inch, add onions and smashed garlic to a hot pot with olive oil in it. Cook till beef is done. Add the tomato sauce and olives and stir. Add the Quart jar of your favorite Spaghetti Sauce. I like some of the hot pepper ones my wife likes the regular. Add wine and simmer about 15 minutes. Then let cool.
Dehydrate on plastic wrap or however you dehydrate. Make a leather out of it. Total weight with 12 oz. of spaghetti noodles and sauce dehydrated is 1 pound. Put in quart plastic bag that you will use to re-hydrate.
To re-hydrate put in a little less than 1 quart of water early in the morning and cook that night. You do have to cook the noodles separately. Will feed 2 hungry guys, My wife and I have yet to finish by ourselves. Salt intake is down a lot from freeze dried and will keep well. Make it a week before you go on the trip.
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