Chipped Beef

1910 Manual for Army Cooks
Recipe no. 251

Yield: 60 men
Portion: not given

Method:

Melt the fat in the pan, and add the flour; when it has been cooked a few minutes, add the milk, dissolved in the beef stock, or water. Stir the batter in slowly to prevent lumping, and then add the beef. Cook a few minutes, add the parsley, and serve on toast.

Notes:

If the beef is very salty, it should be scalded before cooking.

Chipped Dried Beef on Toast

1942 The Army Cook

Yield: 100 men
Portion: not given

Method:

Melt the fat in the pan and add the flour. Cook a few minutes to brown the flour. Add the milk and beef stock, stirring constantly to prevent lumping. Add the dried beef and cook 5 minutes. Add the parsley and pepper. Serve hot on toast.

Creamed Sliced Dried Beef

1945 Cook Book of the United States Navy

Yield: 100 portions
Portion: 8 ounces (approx. 1 cup)

Method:

Cut beef into small pieces. Heat milk to boiling temperature.

Blend together fat and flour to a smooth paste. Stir into milk.

Cook, stirring constantly, until thickened.

Add pepper. Stir in beef.

Let simmer about 10 minutes. Serve over toast.

Note:

Soak meat in warm water 15 to 20 minutes if too salty.

Creamed Beef

1942 The Army Cook

Yield: 100 men
Portion: not given

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.

Creamed Meat

1950 Army and Air Force Recipes
No. K-75

Yield: 100 portions
Portion: 6 ounces

Method:

1. Cut meat into 1-inch pieces; grind.

2. Cook meat in its own fat until brown, stirring frequently.

3. Cook onions in bacon fat; add flour and mix thoroughly.

4. Mix milk and beef stock or water; heat.

5. Add hot milk to fat and flour mixture gradually. Heat to boiling point; boil 1 minute, stirring constantly. Add salt and pepper.

6. Pour sauce over meat; simmer until meat is well done but not overcooked.

7. Serve on toast.

Notes:

Chopped green peppers or pimientos may be added to sauce and simmered with meat.

Creamed Ground Beef

1969 Armed Forces Recipe Service
Card no. L-30

Yield: 100 portions
Portion: 1 cup

Method:

1. Brown beef in its own fat in steam-jacketed kettle or roasting pan. Drain excess fat.

2. Add flour, pepper, salt, and soup and gravy base to beef; mix thoroughly and cook about 5 minutes until flour is absorbed.

3. Reconstitute milk; add to beef mixture.

4. Add Worcestershire sauce; heat to a simmer, stirring frequently. Cook until thickened.

Notes:

1. 35 lb beef, carcass, chilled A.P. will yield 24 lb beef, boneless.

2. Other types of milk may be used in Step 3. See Recipe Card A-9.

3. Alternate method of preparation. In Step 2, combine flour with 1 qt (2 lb) drained fat or butter and cook 5 minutes. Add to hot milk and cook until thickened. Combine browned beef and sauce. Heat to serving temperature.