Every avid backcountry lover knows that part of enjoying your trip means eating well, and Innate Gear has partnered with Hiking Lady in a contest for you to share your favorite recipes or trail foods!
You can win a set of Innate Gear’s MC2 reusable food containers! 🙂
How to enter:
- Share your favorite recipe or trail snack for Living Large on the Trail on the Innate Gear Facebook wall between now and July 30th and you’ll be entered to win a set of MC2 reusable food containers!
Good luck and happy trails!
Wow that sure is fancy! Sounds tasty!
BEEF GOULASH (for a wide mouthed flask)
Ensure all ingredients are cut small enough to be poured into and out of the flask, whatever the size of it’s mouth!
INGREDIENTS
450 grams lean braising steak cut into 1″ cubes
1 large onion
2 large potatoes
50 g flour (any type)
Small can (approx 200 grams) chopped tomatoes
1 medium red pepper
3 tablespoons olive oil
½ level teaspoon freshly ground black pepper
1 garlic clove
¾ teaspoon ground paprika (sweet or smoked depending on your preference)
¼ teaspoon ground mixed spice or cinnamon
Beef stock cube dissolved in 1 cup of hot water
150 ml red wine
½ teaspoon dried mixed herbs
PREPARATION BEFORE COOKING
Trim the beef and chop into roughly 2 cm (1 inch) cubes.
Remove the seeds and pith from the red pepper and slice into 4 pieces.
Thinly slice and chop the onions.
Peel and chop the potatoes into roughly 2 cm (1 inch) cubes.
Slice and crush the garlic.
Pre heat the oven to 180°C / 350°F / Gas Mark 4
METHOD
1. Place the flour and pepper in a bowl, add the beef cubes and roll them around until they are well coated with the flour mixture
2. Add 2 tablespoons of olive oil to the frying pan, warm to a medium heat and add the flour-coated beef cubes. Fry for about 3 minutes, stirring continuously to ensure the beef is browned on all side. Place the beef to one side
3. Add the one remaining tablespoon of olive oil to the frying pan and fry the onions on a medium heat until they are softened. This will take around 3-4 minutes. Keep stirring the onions while they are frying to ensure that they are cooked evenly, add the garlic for the last minute of cooking
4. Add the onions, beef cubes, potato cubes, chopped tomatoes & juice, garlic, paprika, stock, ground spice, wine and herbs to the casserole dish. Give it all a good stir to mix evenly
5. Cover the casserole dish, place it in the pre-heated oven (180°C / 350°F / Gas Mark 4) and cook for 2 hours or until the beef is tender
6. Remove casserole from oven half way through cooking, stir thouroughly, add more water/wine if/as required and replace into oven.
JUST PRIOR TO GOULASH BEING READY
Grill the 4 quarters of the red pepper under a hot grill (skinside up), for approx 10 mins until the skin is blistered. Allow to cool until it can be handled. Peel and remove skin and discard. Slice peppers into thin strips.
When goulash has approx 5-6 mins to go of the 2 hours. Remove from oven and place the strips of red peppers on top of the goulash. Replace in oven for last 5 mins.