Prep 15 mins
Cook 30 mins
This is what we make for our annual family canoe camp-out in northern Wisconsin. Ingredients can be customized for picky eaters or embellished for hearty eaters! Cooking time will depend somewhat on the heat in the coals.
- 8 pieces heavy-duty aluminum foil (rectangular)
- 4 potatoes, peeled
- 4 carrots, peeled
- 4 large mushrooms (optional)
- 1 lb hamburger, divided (or stew meat)
- 1 onion, quartered (optional)
- 4 garlic cloves (optional)
- 2 teaspoons beef base, divided (bouillon)
- 4 tablespoons butter, divided
- salt & pepper
- dried herbs
- 8 tablespoons water, divided
- Lay FOUR foil pieces along counter or on table top (set other four pieces aside).
- In center of foil, dice one potato and carrot; slice one mushroom.
- Crumble one-fourth of the hamburger over the 'shroom.
- Slice or mince one-quarter of the onion over the burger.
- Press one clove of garlic over the onion.
- Add half a teaspoon of beef base to the mound.
- Snip up one tablespoon of butter over each pile.
- Sprinkle on salt & pepper and any herbs (basil, parsley, thyme, oregano) you like.
- Bring ends of foil to center, then make small folds (twice) to lock in the top. Wrap ONE end up, roll end tightly.
- Lift packet up and gently shake goodies to compress.
- Add 2 tablespoons of water to the open end, then carefully fold and roll up the open end.
- Set rolled packet into center of SECOND sheet of foil and wrap again. This prevents any gravy-juice from sneaking out.
- Over indirect campfire/grill or rake campfire coals over -- cook 30 minutes (check to be sure spuds are soft).
- OPEN CAREFULLY as the inside will be steamy and HOT!
- Serve from inner foil or transfer to a plate.
- BRILLIANT IDEA: Freeze the packets after wrapping -- then they'll stay nice and cold longer when you get to your campsite, and can be served the second night out.
- OPTIONAL INGREDIENTS: frozen broccoli or mixed veggies; fresh corn, beans, or peas.
- SAUCE IT UP: Add about 1/8 to 1/4 cup of cream of 'shroom/celery soup for a nice gravy/sauce.
My grandmother made these for my dad and his brothers when they were kids and my dad then made them for me and my sisters when we were kids! They are so simple. We cook them at home in the oven all the time for a quick and easy "meat + potatoes" meal! I love making these for camping trips the night before and then freezing them and throwing them in the cooler for the first night's dinner! Super easy so you don't have to cook the first night out!
These are great!! I believe I originally got this recipe from a friend of mine back in high school...my recipe uses the cream of mushroom soup (so yummy) and doesn't call for carrots. Of course as you have shown, there are many ways to make these your own and adjust to your own tastes!! We even make these in the oven in the winter when our grill isn't available. I usually cook them at 375 degrees for about 45 to 55 minutes. Awesome tasting and easy to make :)
I thought this was a neat and clever idea for a diffrent style of dinner. I used lean ground turkey, onions, low sodium beef bouilion, tub style margine, carrots, celery, and sweet potatoes. Only made one serving for me and my mother to have, and we both enjoyed this. Although I did this on the gas grill, this would be great to make on a camping trip if you have picky eaters since everyone can pick and choose their own "fillings". Great recipe!