Guenevere's Galley


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please note, most of the recipes we have made ourself, but some are from other cruising boats we have met along our travels. Where the recipe comes from another boat, we will clearly give them credit. We also want you to know that ALL of the recipes you find on our pages actually work aboard a cruising boat! We will NOT post any recipe that has not been prepared aboard a cruising boat and found to work well in the cruising environment.

Beef Birmingham
Serves 4

In memory of our friend Terry Searfoss, he is the author of “the Two Burner Gourmet” cookbook. He said extensively on the Great lakes and we had many conversations with him. His book was one of the best boating cook books there is. It's in our Reading Room.

2 Tbsp. Cooking oil
1 garlic clove, minced
3 onions sliced
1 C. celery, sliced
1 lb. Boneless beef, cut into bite sized pieces
1 C. water
1 tea. Beef bouillon granules
tea. Sugar
2 Tbsp. Peanut butter
2 Tbsp. Soy sauce
dash of pepper
egg noodles

Brown beef, garlic and onion, and celery. Add remaining ingredients except noodles and simmer covered. Serve over cooked noodles.
Mexican Beef Stroganoff
Serves 4
Another recipe from Terry Searfoss

1 tea. Salt
2 tea. Paprika
2 tea. Chili powder
2 Tbsp. Cooking oil
C. chopped onion
1 garlic clove, minced
1 lb. Boneless beef, cut into bite size strips
1 tea. Soy sauce
1/3 C chili sauce
1 C water
C sour cream
1 Tbsp. Flour
1 4-oz can sliced mushrooms, drained

Heat oil and add onion, garlic and meat. Cook until meat is browned. Pour off drippings.
Add to pan, soy sauce, chili sauce and water and spices. Cover and simmer. In a cup, mix sour cream and flour. Add to pan along with mushrooms. Stir and cook until it thickens. Serve over cooked noodles.

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