Creamed Beef
1942
The Army Cook
Yield: 100 men
Portion: not given
| INGREDIENTS | WEIGHTS | MEASURES |
|---|
| Coarse ground beef | 20 lb | --- |
Lard or butter
Flour | 1 lb
2 lb | ---
--- |
Milk, evaporated
Beef stock or water | ---
--- | 8 cans
2 gal |
Method:
Braise the meat. Make a gravy in a separate pan as follows: Melt the lard, add the flour, stirring constantly until thoroughly blended and browned. Stir in the liquid, a little at first, then enough to thin the mixture, and finally the remainder. Season to taste. Pour the gravy over the ground meat and simmer until the meat is tender.