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: 2001-03-18
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 3 – 4 oz. of lean beef, sliced very thin.
- 1 C white OR yellow onion
- 1 C green bell pepper
- 1 medium potato, peel intact.
- 1/2 tsp salt OR 2 Tbsp of Soy Sauce.
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 Tbsp flour
- 2 Tbsp cooking oil
- 1 Tbsp butter
- 12 oz of beer OR red wine
Instructions
Cut the onion, green bell pepper and potato into 1/2 inch pieces.
Heat the oil in a large skillet, add butter and then saute the onion until
nearly transparent. Add beef and stir until the beef if browned.
Add bell pepper, potato, spices, and flour. Stir and then add the liquid.
Cover, reduce the heat and simmer for 30 minutes. Adjust flavor as needed.
Serve with a green salad and bread to sop up the gravy.
Cooking is a creative sport, so the cook should feel free to change the amounts of spices, or maybe substitute carrots for the bell peppers. A large Cast Iron Skillet with a snug fitting cover seems to work best for me. An interesting variation is to add sliced mushrooms and 1/2 teaspoon of ground nutmeg at the start of the cooking, and then stir in several tablespoons of sour cream just before serving.
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