Chipped Beef
1940 Cook Book of the United States Navy
Yield: 100
men
Portion: not given
| INGREDIENTS | WEIGHTS | MEASURES |
|---|---|---|
| Lean beef or cooked beef | 30 lb | --- |
| Onions Butter Tomatoes |
3 lb 1 lb 4 lb |
--- --- --- |
| Parsley Mace Salt and pepper to taste |
1/4 lb 1 oz --- |
--- --- --- |
Method:
Cook the lean beef until tender. Remove from the stock and cut into small pieces. Put it through a meat chopper with the onions. Place pans on the range with the butter. When melted, add the ground meat, onions and tomatoes. Then sauté for about 10 minutes. Add the parsley and spice; season with salt and pepper to taste. Pour into the meat enough stock to cover it. Let it simmer for 5 minutes; then add a little flour thickening, stirring until it becomes the desired thickness. Remove from the range. Serve hot on toast.
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