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Old 07-08-2009, 09:10 AM
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Creamed Ground Beef
1969 Armed Forces Recipe Service
Card no. L-30
Yield: 100 portions
Portion:
1 cup

INGREDIENTSWEIGHTSMEASURES
Beef, boneless, ground24 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:
  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.
Notes:
  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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