Backpacking/Camping Goulash - Dehydrator

 

Backpacking/Camping Goulash - Dehydrator

Part of Ep. 2006 Urban Gardening

Yield: Serves 4 to 6

Ingredients

1 tablespoon olive oil
1-1/2 pounds lean ground turkey
1 cup onion, chopped (1/4-inch pieces)
1 teaspoon garlic, fresh
1 teaspoon salt
1/2 teaspoon oregano, dried
1/2 teaspoon black pepper
1 28-ounce can tomatoes
1 7-ounce package shell or elbow macaroni (add after rehydrating)

Preparation

Place oil, turkey and onion in fry pan. Saute on high heat until turkey and onions are thoroughly cooked. Stir often to break mixture into small pieces. Add seasonings and tomatoes. Squeeze tomatoes into smaller pieces. Reduce heat to medium low and cook until most of liquid has evaporated. Remove from heat. Allow to cool. Lightly oil 2 Fruit Roll sheets. Spread 2 cups evenly on each sheet.

Dry at 145º F. in dehydrator for 6 hours or until all pieces are thoroughly dry.
Store in air-tight container. Label with name, date and weight. Seal and refrigerate up to 6 months. Shelf life is 3 weeks.

Wet weight is 2 pounds.
Dry weight is 10 ounces.

To Rehydrate:
Put contents of bag in pan, add 2 cups of boiling water, cover, stir, and allow to rehydrate for at least 30 minutes. Remove cover and cook over medium heat until any excess liquid evaporates (about 5 minutes). Stir occasionally. In separate pan, bring 2 cups water to a boil on high heat. When boiling, add shell or elbow macaroni. Stir, cover and remove from heat. Let stand 10 minutes. Add meat mixture to cooked pasta. Stir and serve.

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