Return to Frequently Asked Questions page.Return to Recipe page



DEPARTMENT OF THE NAVY -- NAVAL HISTORICAL CENTER
805 KIDDER BREESE SE -- WASHINGTON NAVY YARD
WASHINGTON DC 20374-5060

Creamed Sliced Dried Beef

YIELD: 6 1/4 Gallons or 100 portions, each portion: 1 cup
INGREDIENTS
WEIGHTS
MEASURES
PORTIONS
METHOD
Butter or shortening
Flour, sifted
Pepper
2 lb.
2 1/2 lb.
1 qt.
2 1/2 qt.
1 tbsp.
 -- 1. Melt shortening add flour, and blend. Add pepper. Cook 5 minutes.
Milk, hot   4 3/4 gal.  -- 2. Add hot milk slowly, stirring to prevent lumping.
Beef, dried, sliced
Shortening
7 lbs.
1 lb.
1 3/4 gal.
1 pt.
 -- 3. Separate beef into slices. Cook in hot shortening until edges curl.
4. Add to white sauce. Blend.

NOTE:

1. If beef is too salty, omit cooking in hot shortening (step 3), soak beef in hot water 15 minutes and drain before adding to white sauce.
2. If desired, freshly sliced dried beef may be added to white sauce without cooking in hot fat.
3. Serve with toast, baked potato, steamed rice, noodles, spaghetti, or cornbread.

30 March 1997