A great camping or backpacking recipe that is quick and easy, and a new twist on a classic. Recipe courtesy of Chef Cordso from MontYboca.
Chop garlic, shallot, carrots, snap peas and mushrooms.
Turn on burner to medium heat.
In pan over medium heat, add oil and then the veggies and black pepper.
Stir. Cook 3-5 minutes.
Add bullion cubes, jerky and water.
Simmer 5-8 minutes until vegetables are done. For higher altitude, you may need to simmer for an extra 5-10 minutes.
Serve hot and enjoy!
** Chef Corso's tip: "add a splash of apple cider vinegar to make the flavor POP!"