Recipe - Hyatt Lake Goulash

** Package Together **
1 ounce Dehydrated Onion
6 ounce Dehydrated Potato Shreds
1 pack PuffDried Carrot Slices
** Package Together **
1 tablespoon Flour
One fourth teaspoon Paprika
One half teaspoon Garlic Powder
1 ounce Beef Bouillon
1 teaspoon Marjoram
1 tablespoon Parsley Flakes
** Package Separately **
1 pack FreezeDried Beef Slices
2 sl Bacon, Or
1 tablespoon Bacon Bar Cook with
Margarine
2 tablespoon Margarine if needed
One half cup Dehydrated Sour Cream
2 ounce Tomato Crystals
1 ounce Worcestershire Sauce
5 cup Water

1. Cook bacon, or bacon bar with margarine, first. When done, remove bacon
but keep fat. 2. While cooking the bacon, rehydrate the onion mix. 3. Add
onion, potatoes and carrots to the fat and carefully pour in 4 cups hot
water. Simmer until vegetables are almost tender. 4. While the pot is
simmering: Rehydrate the beef in it's packet according to the directions.
~ Blend the tomato crystals with cool water to make a paste. Mix the sour
cream with water to make a smooth paste. 5. When the vegetables are almost
tender, add beef, bacon and tomato sauce to the potatoes and blend well. 6.
Add the flour package and simmer until mixture thickens. Season and add
Worcestershire sauce. 7. Add sour cream and heat for a minute or two.

Makes 8 Sierra cups.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip