Campfire cooking has never been so good or this easy. Just picture coming back to camp after a great day of hiking or playing on the water and you can smell the welcoming aroma of these steaks and potatoes covered in a rich mushroom sauce with a hint of garlic. Retrieve your aluminum foil parcel from the coals, smell that rich aroma, as your fellow campers are eating burn't hotdogs on a stick. Sit back and enjoy, go ahead gloat a little because it tastes sooo... good.Yum.... This is a great family recipe once the potatoes and onions are cut up all of the rest of the assembly can be done with the kids getting everyone involved. They also make great last minute meals that you can retrieve from the freezer and pop in the oven. We use cube steaks here which cook faster and taste great with the sauce but other cuts of meat can be used just adjust the cook time for thicker cuts of meat.

Ingredients:

• 4 - Cube Steaks
• 1 - Family size (28 oz.) can of cream of mushroom soup. Can use 2 regular cans
• 4 - Potatoes
• 1 - Onion
• 2 - Cloves of garlic
• Salt and pepper

Directions:

1. Peal the potatoes and cut them into 1" cubes.
2. Coarsely chop the onion
3. Pour soup into mixing bowl and fill the emptied can halfway with water. Add the water to the soup and mix.
4. Mince the garlic, 2 cloves should make 1 teaspoon of minced garlic. Stir the garlic into the soup mix.
5. Place steak on a square of tinfoil and season with salt and pepper. Add several tablespoons of soup mix until covered.
6. Add one of the cubed potatoes.
7. Add chopped onions over the potatoes.
8. Cover with soup mix and salt and pepper again as needed.

Tips:

• When adding the soup mix just make sure you use no more than a quarter of the mix so that you have enough for each steak. Usually we have enough to do 5 or 6 steaks.
• Substitute 1 regular can of cream of mushroom soup and 1 can of cream of celery for a unique twist .

Steps: