Creamed Ground Beef
1969 Armed Forces Recipe Service
Card no. L-30
Yield: 100
portions
Portion: 1 cup
| INGREDIENTS | WEIGHTS | MEASURES |
|---|---|---|
| Beef, boneless, ground | 24 lb | --- |
| Flour, wheat, hard Pepper, black Salt Soup and Gravy base, beef |
2 lb --- 4 oz 4 oz |
1-3/4 qt 1 tbsp 6 tbsp 10 tbsp |
| Milk, nonfat, dry Water, warm Worcestershire sauce |
3 lb 4 oz --- --- |
3 qt 3-1/2 gal 2 tbsp |
Method:
Brown beef in its own fat in steam-jacketed kettle or roasting pan. Drain excess fat.
Add flour, pepper, salt, and soup and gravy base to beef; mix thoroughly and cook about 5 minutes until flour is absorbed.
Reconstitute milk; add to beef mixture.
Add Worcestershire sauce; heat to a simmer, stirring frequently. Cook until thickened.
Notes:
35 lb beef, carcass, chilled A.P. will yield 24 lb beef, boneless.
Other types of milk may be used in Step 3. See Recipe Card A-9.
Alternate method of preparation. In Step 2, combine flour with 1 qt (2 lb) drained fat or butter and cook 5 minutes. Add to hot milk and cook until thickened. Combine browned beef and sauce. Heat to serving temperature.
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