Backpacking/Camping Goulash - Dehydrator

This makes a great backpacking meal. Once this mixture is dehydrated, it
is extremely lightweight. To rehydrate, just add water, heat and serve.
Lean ground beef can be substituted for ground turkey.

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)

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

Backpacking/Camping Goulash - Dehydrator

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 your Open Country® Dehydrator on
dehydrator trays, 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

Backpacking/Camping Goulash - Dehydrator

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.

Serves 4 to 6.

Submitted by Karen Thomas of Corona, California.