Creamed Beef
1942 The Army Cook
Yield: 100
men
Portion: not given
| INGREDIENTS | WEIGHTS | MEASURES |
|---|---|---|
| Coarse ground beef | 20 lb | --- |
| Lard or butter Flour |
1 lb 2 lb |
--- --- |
| Milk, evaporated Beef stock or water |
--- --- |
8 cans 2 gal |
Method:
Braise the meat. Make a gravy in a separate pan as follows: Melt the lard, add the flour, stirring constantly until thoroughly blended and browned. Stir in the liquid, a little at first, then enough to thin the mixture, and finally the remainder. Season to taste. Pour the gravy over the ground meat and simmer until the meat is tender.
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