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Creamed Ground Beef

1969 Armed Forces Recipe Service
Card no. L-30

Yield: 100 portions
1 cup

Beef, boneless, ground 24 lb ---
Flour, wheat, hard
Pepper, black
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


  1. Brown beef in its own fat in steam-jacketed kettle or roasting pan. Drain excess fat.

  2. Add flour, pepper, salt, and soup and gravy base to beef; mix thoroughly and cook about 5 minutes until flour is absorbed.

  3. Reconstitute milk; add to beef mixture.

  4. Add Worcestershire sauce; heat to a simmer, stirring frequently. Cook until thickened.


  1. 35 lb beef, carcass, chilled A.P. will yield 24 lb beef, boneless.

  2. Other types of milk may be used in Step 3. See Recipe Card A-9.

  3. 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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