Recipe - Creamed Ground Beef

10 One half qt WATER; WARM
18 pound BEEF GROUND FZ
2 13/16 pound MILK; DRY NONFAT L HEAT
3 cup ONIONS DRY
1 7/8 pound FLOUR GEN PURPOSE 10LB
1 tablespoon PEPPER BLACK 1 LB CN
4 2/3 tablespoon SALT TABLE 5LB

1. COOK BEEF IN ITS OWN FAT IN STEAMJACKETED 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, 2 One half OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY
BE USED. SEE RECIPE NO. A01100.

NOTE: 4. FOR One half CUP PORTION (4 OUNCES), USE: 14 LB BEEF PATTIE MIX,
BULK
OR GROUND BEEF, 12 OZ (2 One fourth CUPS) DRY ONIONS (14 1/3 OZ A.P.), 2 One fourth OZ
(3 1/3 TBSP) SALT, 2 One fourth TSP BLACK PEPPER, 1 LB 5 OZ (7 One half CUPS) NONFAT
DRY MILK AND 7 7/8 QT WATER.
Recipe Number: L03000

SERVING SIZE: 2/3 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.