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: 2001-02-24
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2 Tbsp vegetable oil
- 2 lb Round steak, cut into 1 inch chunks.
- 2 c onions, chopped
- 2 c carrots, cut into 1/2 inch slices.
- 1 (15 oz) can tomato sauce
- 1/2 c cider (or white) vinegar
- 1/2 c light corn syrup
- 1 Tbsp prepared mustard
- 1/4 c firmly packed brown sugar.
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
In a large skillet, heat the oil and cook meat, until just browned (about 4 to 5 minutes).
Place in a Crock Pot or Camp Dutch Oven, along with all the rest of the stuff. Mix well, cover and cook until the meat is tender. About 4 to maybe 6 hours.
Serve in bowls and top with a spoon full of Sour Cream.
Nancy Lindahl…Minneapolis Tribune..
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