Naval History and Heritage Command
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
Published: Wed May 24 14:48:16 EDT 2017
