Milowise

Fingers Crossed Across Australia

Beef

CHEESY SAUSAGES THAT KIDS LOVE

Date: Author:

You will need :

500g beef mince

1 onion, grated

1 carrot, grated

1 cup cheese, grated

2 tablespoons tomato sauce

2 tablespoons plain flour

salt to taste

2 tablespoons rice bran oil

1 beaten egg, dried breadcrumbs and plain flour in 3 bowls

long wooden skewers                  

Method :

Combine mince, onion, carrot, cheese, sauce, flour and seasoning then form into small sausages.  Roll each first in plain flour, then egg and finally crumbs.  Cook in oil in a frying pan on rack over coals.  Place on paper towel and insert a skewer through each to provide cool handles at each end.   

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CURRIED BEEF & PUMPKIN

Date: Author:

You will need :

500g rump, thinly sliced

2 tablespoons rice bran oil

1 or 2 tablespoons Thai red curry paste

1 cup coconut cream

½ cup beef stock

2 teaspoons brown sugar

400g butternut pumpkin, peeled, cut into small cubes

Steamed rice to serve

Method :

 Add half the oil to the beef and mix well.  Heat a pan on the rack over coals, ensuring it is hot.  Stir fry the beef in batches and set aside.  Reheat pan between each batch.
Add remaining oil and the curry paste, stir fry for 30 seconds.  Add the cream, stock, sugar and pumpkin.  Stir to combine.  Move to lesser heat and simmer for 8 minutes or until pumpkin is tender.
Return the beef to the pan and simmer for 1-2 minutes.  Do not let the mixture boil. 

 Accompany with rice or a potato in foil cooked on the coals.

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GOULASH WITH NOODLES

Date: Author:

You will need :

500g gravy beef, cut into chunks

1 brown onion, cut into chunks

½ red capsicum cut into chunks

2 tablespoons sweet paprika

2 tablespoons tomato paste

¾ cup water

2 cloves garlic, chopped

2 tomatoes cut into chunks

1 teaspoon dried chilli

1 cup grated cheese

Rice or egg fettuccine     

Method :

 Season meat, then place all ingredients, except noodles and cheese, in the camp oven and bring to the boil on rack over coals.
Move to a tripod over lesser heat and simmer for two hours.
Stir in cheese and serve with noodles of choice.

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BEEF AND MUSHIES ON THE FIRE (for 4)

Date: Author:

You will need :

          500g rump, cut into cubes

          1 teaspoon each minced garlic, ginger and chilli

          ½ cup parsley, chopped (can use dried)

          200g button mushrooms, halved

          1 tomato, finely chopped

          salt and pepper

Method :

 Mix all ingredients together and spoon onto 4 doubled pieces of heavy foil.  Close and seal.   Place over coals and cook for about 1 hour, turning often. 

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BRAISED STEAK AND ONIONS

Date: Author:

You will need :

          300g rump steak, cubed

          1 onion, chopped

          1 leek, white part, halved and sliced

          1 clove garlic, chopped

          1 pkt French Onion soup mix

          ½ cup water

          1 tin whole tomatoes

          Salt and pepper

Method :

 Blend all ingredients in camp oven.  Bring to boil and simmer for at least 1 hour on tripod over coals, stirring occasionally.  Liquid needs to be reduced to required consistency.  Cook vegies in foil in the coals.

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GOULASH

Date: Author:

You will need :

 500g diced beef

1 tablespoon rice bran oil

1 onion, chopped

2 rashers bacon, chopped

1 clove garlic, crushed

1 tablespoon paprika

1 pkt cream of mushroom soup

1 cup of chopped vegies (whatever you like)

½ cup beef stock

1 x 400g can chopped tomatoes

1 cup button mushrooms

salt and pepper

Method :

Heat the oil in camp oven on rack over coals and sauté onion, garlic and bacon.  Add meat and stir until browned.
Combine paprika, soup mix, stock and tomatoes and pour over the meat, stirring in well.  Add vegies and season to taste.  Simmer for approximately 1 hour, adding mushrooms 15 minutes before end of cooking time.

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ONE POT CHICKEN (or beef)

Date: Author:

You will need :

 4 chicken thigh fillets, cubed

2 rashers bacon, trimmed, finely chopped

1 large brown onion, chopped

1 tin whole tomatoes

1 potato in large chunks

1 cup pumpkin chunks

1 cup frozen peas

1 dessertspoon each of minced garlic and ginger

Salt and a pinch or 2 of dried rosemary

1 teaspoon chilli (optional)

½ cup grated cheese

Method :

 Combine all ingredients except chilli and cheese in camp oven. Suspend on tripod over camp fire and bring to the boil.  Simmer for at least an hour, stirring occasionally.  Add chilli 10 minutes before serving.  Stir in cheese and serve.

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ONE POT BEEF CHOW MEIN

Date: Author:

You will need :

 500g beef mince

1 onion, chopped large chunks

2 sticks celery, sliced

1 cup beans, chopped (or frozen peas added later)

¼ wombok (or any cabbage) roughly shredded

A big slice dry pumpkin chopped into small chunks

1 tablespoon curry powder

1 pkt Chicken Noodle soup mix

1½ cups water

1 tablespoon soy sauce

 Method :

Combine mince, onion, celery, beans, wombok, pumpkin, curry powder and 1 cup water in camp oven on tripod over coals.  Stir occasionally.  When mix comes to simmer, cook ½ hour then blend soup mix with remaining ½ cup water and add to pot.  Stir and simmer slowly for another ½ hour or until noodles are cooked, add soy sauce.  Serve.  Crusty bread is a good side.

 PS – Leftovers with a little grated cheese are great as a jaffle fill.

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RISSOLES

Date: Author:

You will need :

 300g beef mince

1 onion, chopped

1 tomato, chopped

salt

1 egg

1 teaspoon curry powder

½ cup grated cheese

Dried breadcrumbs (Crumb in One)

1 tablespoon rice bran oil

Method :

Mix all ingredients except oil and crumbs. Make rissoles and roll in breadcrumbs. Heat oil in frying pan on rack over coals and cook both sides till browned and cooked.

Serve with gravy, pumpkin and potato cooked in foil on the fire.

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ONE POT BEEF (or chicken)

Date: Author:

You will need :

 300g rump steak, cubed (or enough for 2)

2 rashers bacon, trimmed and finely chopped

1 large brown onion, chopped

1 tin whole tomatoes

1 potato in large chunks

1 cup pumpkin chunks

1 cup any other vegetable you travel with

(carrot, capsicum, celery, frozen peas)

1 dessertspoon each of minced garlic and ginger

Salt and a pinch or 2 of dried rosemary

1 teaspoon chilli (optional)

½ cup grated cheese

 Method :

 Combine all ingredients except chilli and cheese in camp oven. Suspend on tripod over camp fire and bring to the boil.  Simmer for at least an hour, stirring occasionally.  Add chilli 10 minutes before serving.  Stir in cheese and serve.

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