The Original recipe that has satisfied hungry hikers and Mule dudes since 1970!
|Tim Kaske and Kathy Peyings were able to translate this recipe to cook at home for about
Click here for the converted recipe!
Thank you Kathy and Tim!
BREAKFAST COOK: TURN FLAT-TOP TO #5/MEDIUM HEAT. (#3 FOR HALF BATCH). HEAT PAN UNTIL HOT. ADD TWENTY POUNDS OF CUBED STEW BEEF AND SIMMER UNTIL LIQUID BOILS OFF AND DARK SCUM* FORMS.ADD: 6 COARSE CHOPPED ONIONS
2 COARSE CHOPPED CELERY STALKS
16 OZ. OF BURGANDY WINE
16 OZ OF RED WINE VINEGAR
16 OZ OF BEEF BASE
3 QT. OF SPRING WATER (2 QT FOR A HALF BATCH)
2 TBS. FRESH GROUND PEPPER
4 TBS. GARLIC POWDER
4 TBS. THYME
4TBS. WHOLE OREGANO
4 TSP. GROUND CLOVES
5 FRESH BAY LEAVES
TURN FLAT TOP DOWN TO 1!!!!!!!!!!
DINNER COOK: TURN FLAT TOP BACK TO #5 AFTER IT HAS SIMMERED ALL MORNING. AND THEN ADD THE FOLLOWING INGREDIENTS.
2 #10 CANS OF GREEN BEANS
(A #10 CAN Is APPROXIMATLEY A 1 GALLON CAN FOR PRACTICAL PURPOSES.)
BRING TO A BOIL. TURN FLAT TOP TO #1 ONCE AGAIN AND ALLOW TO COOL. THICKEN WITH CORN STARTCH. STIR INTO STEW. KEEP AT 160 DEGREES UNTIL SERVING TIME.
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