INGREDIENTS

INSTRUCTIONS

1.  COOK BEEF IN ITS OWN FAT IN STEAM-JACKETED KETTLE OR ROASTING PAN UNTIL
BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART.  DRAIN OR SKIM OFF
EXCESS
FAT.  ADD ONIONS; SAUTE' 3 MINUTES.
2.  ADD FLOUR, SALT, AND PEPPER TO BEEF.  MIX THOROUGHLY; COOK ABOUT 5
MINUTES UNTIL FLOUR IS ABSORBED.
3.  RECONSTITUTE MILK. ADD TO MIXTURE.
4.  HEAT TO A SIMMER, STIRRING FREQUENTLY.  COOK UNTIL THICKENED.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  ALTERNATE METHOD OF PREPARATION:  FOLLOW STEP 1. IN STEP 2,
COMBINE FLOUR WITH 1 QT (2 LB) DRAINED FAT, BUTTER OR MARGARINE; COOK 5
MINUTES.  IN STEP 3, HEAT RECONSTITUTED MILK; ADD TO FLOUR MIXTURE; COOK
UNTIL THICKENED.  ADD BROWNED BEEF TO SAUCE.  HEAT TO SERVING TEMPERATURE.
NOTE:  2.  IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB DICED
ONIONS.
NOTE:  3.  IN STEP 1, 2 1/2 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY
BE USED.  SEE RECIPE NO. A01100.
NOTE:  4.  FOR 1/2 CUP PORTION (4 OUNCES), USE:  14 LB BEEF PATTIE MIX,
BULK
OR GROUND BEEF, 12 OZ (2 1/4 CUPS) DRY ONIONS (14 1/3 OZ A.P.), 2 1/4 OZ
(3 1/3 TBSP) SALT, 2 1/4 TSP BLACK PEPPER, 1 LB 5 OZ (7 1/2 CUPS) NONFAT
DRY MILK AND 7 7/8 QT WATER.
Recipe Number: L03000
SERVING SIZE: 2/3 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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