07-08-2009, 09:10 AM
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Administrator
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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
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--- | 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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