Yield: 10 Servings
|1½ pounds||Ground Beef|
|2 mediums||Onions, chopped|
|\N \N||Salt & Pepper to taste|
|5 tablespoons||Flour, approximate|
|\N \N||Cooking Oil, as needed|
|1 can||Whole Tomatoes, dice, 16oz undrained|
|5½ ounce||Tomatoes Juice|
|2 cups||Hot Water, approximate|
|\N \N||Ground Nutmeg to taste|
|\N \N||Sugar to taste|
Crumble the ground beef into a skillet and brown with the onions. If beef is very lean, add a tablespoon or two of cooking oil. Salt and pepper to taste. Add flour a tablespoon at a time, stirring and cooking each spoonful, before adding the next. The flour must be cooked to preclude a starchy taste through out. Add enough flour to absorb the most of the oil.
Stir in the tomatoes and the tomato juice, followed by the water.
Allow to simmer on low heat to thicken. Adjust consistency as necessary. This recipe should be your basic meat sauce in a gravy of medium thickness.
Add nutmeg, about ½ t, and perhaps sugar, ½ t, to adjust taste.
In the NAVY this is served over toast at breakfast. It's also great on hot dogs!