1 pound ground beef
2 tablespoons vinegar
1 teaspoon garlic, minced
1 teaspoon cumin powder
1 tablespoon vegetable oil
1 onion, sliced in slivers
1 red (or green) bell pepper, sliced into 1/4-inch-thick slices
1 8-oz. can tomato sauce
1 bay leaf, crushed
1/4 cup raisins
1/4 cup green olives, sliced 1/4 inch thick (sliced salad olives with pimientos)
salt and pepper to taste
Before leaving for camp, thoroughly mix beef, vinegar, garlic, and cumin and marinate for at least 15 minutes. Freeze the marinated beef in a flat block for overnight camping or in a thicker block for long-term ice chest storage. Stored in an ice chest, it should then thaw by the time you are ready for it.
Sauté the onion and pepper in the oil. When they become soft, add the beef and cook until the pink disappears. Then add the remaining ingredients and simmer for 5 to 10 minutes. Serve over instant rice.
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