Creamed Ground Beef
1969 Armed Forces Recipe Service
Card no. L-30
Portion: 1 cup
|Beef, boneless, ground
|Flour, wheat, hard
Soup and Gravy base, beef
|Milk, nonfat, dry
|3 lb 4 oz
Brown beef in its own fat in
steam-jacketed kettle or roasting pan. Drain
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
Add Worcestershire sauce; heat to
a simmer, stirring frequently. Cook until
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.