Herb Beef with Mushroom Gravy was an early recipe on Freezer Bag Cooking (which became TrailCooking). It’s fun to come back to these old recipes that didn’t have photos, and also upgrade the ingredients used. There are so many more choices with ingredients than there was 15 to 20 years ago. The recipe was a reader submitted one, and it didn’t have photos, so a good reason to come back to it.
It’s protein rich and if served over a carb like mashed potatoes, rice or pasta, will really fill you up!
It’s a delicious one for sure. So much flavor. Just try to not think how it looks like dog kibbles. That was all I could think when I made the recipe. The dog would tell you I should have shared, and what a jerk I am……
- 1 cup freeze-dried hamburger
- ¼ cup crumbled freeze-dried mushrooms
- 1 tsp low sodium beef bouillon
- 1 tsp freeze-dried garlic
- ½ tsp dried thyme
- ½ tsp cornstarch
- 1⁄8 tsp dried rosemary, crumbled
- 1⁄8 tsp ground black pepper
- 1 Tbsp olive oil (or 1 packet)
At home pack all the dry ingredients in a quart freezer bag. Mark “Add ¾ cup water”. Put the olive oil with the bag.
FBC method:
Add the oil and ¾ cup boiled water. Stir, seal tightly and put in a cozy for 15 minutes.
Serve over instant rice, pasta, couscous or mashed potatoes.
One Pot Method:
Add ¾ cup water and oil to a small pot, bring to a boil. Add in dry ingredients, stir well, cover tightly and let sit for 15 minutes.
In colder temperatures or at altitude use a pot cozy.
