Creamed ground beef

Yield: 100 Servings

Measure Ingredient
10½ quart WATER; WARM
18 pounds BEEF GROUND FZ
2 13/16 pounds MILK; DRY NON-FAT L HEAT
3 cups ONIONS DRY
1⅞ pounds FLOUR GEN PURPOSE 10LB
1 tablespoon PEPPER BLACK 1 LB CN
4⅔ tablespoon SALT TABLE 5LB

1. COOK BEEF IN ITS OWN FAT IN STEAM-JACKETED KETTLE OR ROASTING PAN UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS

FAT. ADD ONIONS; SAUTE' 3 MINUTES.

2. ADD FLOUR, SALT, AND PEPPER TO BEEF. MIX THOROUGHLY; COOK ABOUT 5 MINUTES UNTIL FLOUR IS ABSORBED.

3. RECONSTITUTE MILK. ADD TO MIXTURE.

4. HEAT TO A SIMMER, STIRRING FREQUENTLY. COOK UNTIL THICKENED.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. ALTERNATE METHOD OF PREPARATION: FOLLOW STEP 1. IN STEP 2, COMBINE FLOUR WITH 1 QT (2 LB) DRAINED FAT, BUTTER OR MARGARINE; COOK 5 MINUTES. IN STEP 3, HEAT RECONSTITUTED MILK; ADD TO FLOUR MIXTURE; COOK UNTIL THICKENED. ADD BROWNED BEEF TO SAUCE. HEAT TO SERVING TEMPERATURE.

NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB DICED ONIONS.

NOTE: 3. IN STEP 1, 2½ OZ (⅔ CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 4. FOR ½ CUP PORTION (4 OUNCES), USE: 14 LB BEEF PATTIE MIX, BULK

OR GROUND BEEF, 12 OZ (2 ¼ CUPS) DRY ONIONS (14 ⅓ OZ A.P.), 2 ¼ OZ (3 ⅓ TBSP) SALT, 2 ¼ TSP BLACK PEPPER, 1 LB 5 OZ (7 ½ CUPS) NONFAT DRY MILK AND 7 ⅞ QT WATER.

Recipe Number: L03000

SERVING SIZE: ⅔ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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