• United States Beef Stew
• Sukiyaki
• Pepper Steak

	United States Beef Stew
INGREDIENTS: Pot Roast - Figure 3 people for each pound, so if you have 8 or 9 people eating, get a 3 pound roast Carrots (one for each person) Potatoes (one for each person) Onions (one for every 2 people) Green Peppers (one for every 2 people) Celery - 2 or 3 stalks (if desired) Seasoning ingredients: bay leaf, paprika, crushed cloves, pepper, salt, crushed garlic, Worcestershire sauce, sugar Other supplies: oil, flour, bread, hot cocoa mix
AT HOME Cut Pot Roast up into cubes or pieces about 1 inch in size. When done, put in a sealed plastic bag and refrigerate until you leave for the hike. In a plastic bag which you can seal, place:
	1 Bay Leaf 1 Tbsp. of sugar 1 tsp. of paprika 1 tsp. of cloves 1 tsp. of pepper		2 Tbsp. Of salt 1 slice of onion 1 clove of crushed garlic 2 Tbsp. Of Worcestershire sauce Be sure you seal this bag tight.
AT CAMP Flour your meat Brown the meat in oil in the Dutch oven While meat is browning, heat 2 cups of water to boil and add this boiling water to the meat when it is browned. Add the plastic bag of seasonings listed above (Take OUT of the bag first, idiot!) SIMMER - SIMMER - SIMMER!!! for 1 and 1/2 hours. Look at it every 15 minutes or so to make sure that the liquid is not boiling away. After 1 and 1/2 hours of simmering add carrots, potatoes, onions and green pepper (see above for amounts). Cover and simmer for another 45 minutes - you will probably have to add a cup of water at this point. NOW IS THE TIME to call Russ over to take a look! After 45 minutes of simmering use a separate bowl to mix 3 Tbsp. Of flour into 1/3 cup of cold water. Stir this slowly into the stew. Simmer for 3 more minutes. Eat hot with plenty of whole wheat bread and lots of HOT cocoa. GREAT!!!
ADDITIONAL INFO: Browning meat - bring about 1/2 cup of oil in a plastic jar with a tight lid. Also bring a small plastic bag with flour (about 1 cup). Close it tight. Vegetables - see ingredients for amounts. If they are small, you obviously might need more of them - use your mind on this. Also, I like to add a few stalks of celery even though the recipe doesn't call for it. Gravy - see no. 8 above - note you will need to have some flour for this - so don't use it all when you brown the meat. Bread and cocoa - is important. Have at least 3 slices of bread per person and at least 2 cups of HOT cocoa per person.

	Sukiyaki This is a great meal, first cooked on a hike by Al Walters, many years ago. It is delicious and very easy to make. I strongly suggest that you try it at home before the hike.
INGREDIENTS: Sirloin steak - 1/3 lb. for each person Onion (one large for 4 people) Green pepper (two peppers for 4 people) Mushrooms (one lb. for 4 people) Celery (two stalks for 4 people) Seasoning ingredients: 4 beef bouillon cubes 3 Tbsp. brown sugar 3 Tbsp. soy sauce 2 Tbsp. corn starch Additional Ingredients: oil or oleo for browning meat, 1/2 cup rice for each person. Other supplies: oil, flour, bread, hot cocoa mix
INSTRUCTIONS Trim fat from steak and cut into long, thin slices (you can do this at home). Brown this meat in the oleo or oil in your dutch oven (put meat in after the oil or oleo is good and hot). Do NOT cover. Leave steak in oven and add your onion (sliced), green pepper (cut into strips), mushrooms (sliced), and celery (sliced). Do NOT stir. Cover and simmer for 10 minutes until vegetables start to go limp. While doing the above, make your consommé: Bring 3 cups of water to a boil and then add the bouillon cubes. Stir until dissolved. When the meat and vegetables have simmered for 10 minutes or until the vegetables are limp, pour in the consommé (be sure it is hot). Mix thoroughly. Cover and simmer for 10 minutes more. While this is cooking, make the sauce. Mix together the brown sugar, soy sauce and corn starch with enough water to make a watery paste. Add this sauce to the Dutch oven, stir very well, and simmer uncovered until it thickens and smells good. Then cover and remove from the fire while you make your rice. Rice: Make sure and cook it in a pan that has a tight lid. For every half cup of rice, use 1 cup of water. Put water in your pan and after covering, bring to a boil. Add the rice and cover tightly. When all water is absorbed by the rice, remove from the fire and let sit for 10 minutes - tightly covered. The meal is ready. Hint: Trim and slice meat at home. Trim and slice onions, green peppers, mushrooms and celery at home also. If you do this, do it on Friday night and place in separate airtight packages. Keep in the refrigerator until you leave for the hike. You can do the same thing with your sauce.

	Pepper Steak

• Round steak (about 1 1/2 lbs for four people)
• 1 cup sliced onion (for four people)
• Green pepper (two peppers for 4 people)
• 2 tomatoes or 2 cans stewed tomatoes
• 1/3 stick oleo or oil for browning meat
• Seasoning ingredients:
  • 5 beef bouillon cubes
  • 2 cloves of garlic - crushed
  • 2 tbsp. cornstarch
  • 1/4 cup soy sauce
  • 1 tbsp. paprika
• Other supplies: 1/2 cup rice for each person, bread, hot cocoa mix

1. Sprinkle the steak with the paprika and pound well. Cut meat into 1/2 inch strips. (You can prepare this at home. Put it into a plastic bag, freeze it, and then on Friday night wrap it in 3 or 4 layers of brown paper bags).
2. Brown the seasoned meat in hot oleo or oil in the Dutch oven.
3. While the steak is browning, make the sauce: Heat 2 cups of water to boiling and add 5 beef bouillon cubes. Stir until dissolved. Add 2 cloves of crushed garlic.
4. When the meat is brown, add the sauce and simmer 30 to 45 minutes. Be sure you cover the Dutch oven when you simmer.
5. Remove the garlic from the Dutch and add the sliced onions and green peppers. Make sure you have enough liquid. Simmer for another 10 - 15 minutes and while doing this, start to prepare the rice. (Check the directions of the box for the rice - it differs).
6. Combine 2 tbsp. cornstarch, 1/2 cup water and 1/4 cup soy sauce. Blend with a fork and slowly add to the meat and vegetables in the Dutch oven.
7. Cook 2 minutes with the cover off.
8. Add 2 tomatoes or cans of stewed tomatoes. (Unless it s August, I use 2 cans stewed tomatoes rather than fresh tomatoes.)
9. Stir in well and cook another few minutes. Taste it to see if it is OK.
10. Serve over rice.

Note:This is a great meal. Jimmy Kaszynski received it from his mom when he went for the Cooking Merit Badge and he passed with flying colors. I have cooked it 100 times, found it delicious, easy to make, quick to cook, and a great meal on a scout hike. For the amount to cook, use simple math: if you are feeding 8 people, double everything. Now suppose you have 6? Or suppose you have 10? What would you do?