| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Creamed chipped; (or dried) beef |
| 1/4 |
c |
Flour |
| 1/2 |
c |
Oleo |
| 2 |
c |
Milk; (either plain milk or evaporated milk with water added to make 2 cups) |
| 1 |
ds |
Pepper |
INSTRUCTIONS
In large skillet saute beef in oleo until edges of beef curl. Blend in
flour and pepper. Let bubble. Bring to boil, stirring gradually until
thickened.
For more flavor, add 1/2 teaspoon Worcestershire sauce.
*Note: My dad preferred it made with evaporated milk and served on toast.
It reminded him of his days in the service.
Posted to TNT Recipes Digest, Vol 01, Nr 966 by "Patricia D. Thornburgh"
<THORNBUR_P@popmail.firn.edu> on Jan 26, 1998
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