Creamed Ground Beef L.Meat, Fish, and Poultry No.030
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|Yield: 100 Portions Each Portion: 2/3 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 18LB | | 1. Brown beef in its own fat in |
| | | | steam-jacketed kettle or |
| | | | roasting pan until beef loses |
| | | | its pink color, stirring to |
| | | | break apart. Drain excess fat. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 1LB 8OZ| 1.50 Qrt | 2. Add flour, salt, pepper and |
|Salt | 3OZ| 4.67 Tbsp| Soup and Gravy base to beef. |
|Pepper, Black, Groun| | 2.00 Tspn| Mix thoroughly; cook about |
|d | | | 5 minutes until flour is |
|Stock, Beef or Chick| 3OZ| 9.00 Tbsp| absorbed. |
|en | | | |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 2LB 7OZ| 8.67 Cup | 3. Reconstitute milk. |
|Milk Powder | | | Add to mixture. |
|Warm Water | | 2.25 Gal | |
|--------------------|----------|----------|-----------------------------------|
|Worcestershire Sauce| | 2.00 Tbsp| 4. Add Worcestershire sauce; heat |
| | | | to a simmer, stirring |
| | | | frequently. Cook until |
| | | | thickened. |
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NOTE: 1. Alternate method of preparation: Follow Step 1. In Step 2
combine flour with 1qt (2lb) drained fat, butter or margar-
ine; cook 5 min. (Continued on Note 2)
2. Note 1 continued: In Step 3, heat reconstituted milk; add to
flour mizture; cook until thickened. Add browned beef to
sauce. Heat to serving temperature.
3. In Step 1, 1 lb (3 cups) diced onions (1 lb 2 oz A.P.) or
2 1/2 oz (2/3 cup plus 3 tbsp) dehydrated onions (See Recipe
Card A-11) may be sauteed with beef.