Another day, another recipe. This time, it’s something simple and quick that I learned how to make at – of all places – church camp. Campfire meals were one of those artsy things everyone’s probably done once but never done again. The idea was to take ingredients that can be easily stored and transported, then cooked in an open fire (or, in my case now, an oven). It basically consists of a meat, some sort of vegetable, and a starch that can be sliced. The original recipe always had ground beef in it but I like to get all fancy schmancy with mine now and I use beef strips instead.
- Tin foil
- one pound beef strips or ground beef (low fat content)
- one small potato, sliced
- one small onion, sliced
- one carrot, julienned
- one celery stalk, julienned
- one tsp worcestershire sauce per packet
- dried thyme
Basically take the tin foil and put all the ingredients on it. Wrap the tin foil into a pouch and toss in a 350 oven for 30-45 minutes or toss in a dying campfire for the same amount of time. The fat from the beef will extract and cook the other ingredients. The thicker the sliced potato (I grate mine usually) the longer you’ll want to cook it. When it’s done, transfer to a bowl and top with a cheese of your choice. Smells like the camp you didn’t want to go to when you were a kid.. until you got there.. then you didn’t want to leave.