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Started By
Message
Army style creamed beef (using ground beef)
Posted on 9/18/14 at 11:04 am
Posted on 9/18/14 at 11:04 am
looking for a recipie for a small batch of this...put it over scrambled eggs or a cheese omlet...good stuff...
i've had a craving for this and am nowhere close to a military installation where i could go to the mess hall for breakfast...
i've had a craving for this and am nowhere close to a military installation where i could go to the mess hall for breakfast...
8
Posted on 9/18/14 at 11:05 am to vl100butch
shite on a shingle?
This post was edited on 9/18/14 at 11:06 am
Posted on 9/18/14 at 11:10 am to Artie Rome
shite on a shingle was actually pretty good
Posted on 9/18/14 at 11:16 am to vl100butch
Brown ground beef with salt and pepper (use lots of black pepper). If you like it with onions, add some chopped onions and cook until they are translucent. Remove meat and set aside.
Make a blond roux (flour, oil - cook using ground beef rendered oil for more flavor or fresh oil for less)Cook roux for 3-10 minutes to take away the raw flour taste - but not until flour browns. Add meat to roux and milk to achieve the thickness you want. Cook for a few minutes and serve over toast, biscuits, baked potatoes or whatever.
This done with cooked country sausage instead of ground beef makes sausage gravy.
The classic Army dish (1920s - 1960s) probably used shredded cooked roast beef or horse meat.
In earliest army-grunt days, I actually saw a few cans of horse meat in army c-rations. probably canned back in WWII and given to solders in 1960s. It was OK.
Make a blond roux (flour, oil - cook using ground beef rendered oil for more flavor or fresh oil for less)Cook roux for 3-10 minutes to take away the raw flour taste - but not until flour browns. Add meat to roux and milk to achieve the thickness you want. Cook for a few minutes and serve over toast, biscuits, baked potatoes or whatever.
This done with cooked country sausage instead of ground beef makes sausage gravy.
The classic Army dish (1920s - 1960s) probably used shredded cooked roast beef or horse meat.
In earliest army-grunt days, I actually saw a few cans of horse meat in army c-rations. probably canned back in WWII and given to solders in 1960s. It was OK.
Posted on 9/18/14 at 11:42 am to vl100butch
Brown meat and drain, add onions, cook till soft. Can of cream of mushroom soup, milk, Tony's. Serve over egg noodles. Sprinkle with Parmesan. My dad used to make this. Guilty pleasure/nostalgic thing for me to this day.
Posted on 9/18/14 at 11:50 am to MeridianDog
First, this sounds really good. I think I will be doing this this weekend!
Second, horse meat is served in many places around the world and it is actually considered a delicacy or a special treat. In small towns in Germany, if a horse had to be put down, the butcher would come by to get it. Then the meat was shared throughout out the town. I hear it's quite good.
#end hijack
Second, horse meat is served in many places around the world and it is actually considered a delicacy or a special treat. In small towns in Germany, if a horse had to be put down, the butcher would come by to get it. Then the meat was shared throughout out the town. I hear it's quite good.
#end hijack
Posted on 9/18/14 at 11:57 am to vl100butch
Brown meat, leave fat, add enough flour to coat all meat........drizzle in cold milk or even water until you get the consistency you like, make it soupier than you think it will set up. Salt to taste and lots of black pepper.
SOS....we are cant drink cant cuss Baptist, so we called it Same Ol Slop.
SOS....we are cant drink cant cuss Baptist, so we called it Same Ol Slop.
This post was edited on 9/18/14 at 11:58 am
Posted on 9/18/14 at 11:59 am to MeridianDog
quote:
The classic Army dish (1920s - 1960s) probably used shredded cooked roast beef or horse meat.
My grandpa was a cook/bombardier in the Army Air Corp in WWII...this was his go to delicacy.
Posted on 9/18/14 at 1:34 pm to tigerfoot
Soak this in water to get some of the salt out for a few minutes. Dry and slice into strips.
Saute' in a decent amount of butter not too hot for a few minutes then add a tablespoon or so of flour and cook a few minutes, might add a bit more butter if needed.
Add milk and bring to a boil then reduce heat and whisk to incorporate the roux and milk.
Salt, a lot of black pepper and just a splash of worchestershire sauce.
Serve over toast.
Can add fresh sliced mushrooms, onions, parsley, green onions.
Some use ground beef but my father was in WWII and this is what he cooked all his life after that and what he ate from the time he joined the Army at 17 until he died a year or so ago at 87. In fact his last meal at his house was this for breakfast. So this is how I grew up eating it and I cook it every few weeks in his memory. I normally eat if for dinner now though because it's a gut bomb and if I have it for breakfast I'm going back to bed.
Soaking it is key otherwise it's too salty.
Posted on 9/18/14 at 1:41 pm to Martini
I also ate this growing up because he ate this all his life as well. He would order a case and give all his kids a few packs every year. They only ship during cold months so I will be placing an order here in a month or so. Great stuff and I recommend anyone who likes shite on a shingle order a couple pounds of this and enjoy.
Posted on 9/18/14 at 1:47 pm to Martini
quote:
Soak this in water to get some of the salt out for a few minutes. Dry and slice into strips.
My ex-wife used to make this pretty regularly. Good stuff.
Posted on 9/18/14 at 1:47 pm to vl100butch
What I remember is a really gamey almost venison like sausage. Not ground beef.
Posted on 9/18/14 at 1:49 pm to alajones
They use dried or chip beef like Martini posted.
Posted on 9/18/14 at 2:01 pm to Artie Rome
Posted on 9/18/14 at 2:24 pm to alajones
quote:
What I remember is a really gamey almost venison like sausage. Not ground beef.
I've never seen the older versions in a mess hall, always with ground beef...
Posted on 9/18/14 at 2:33 pm to vl100butch
I was in from 93-07. Might have been ground beef. It just didn't taste like it.
This post was edited on 9/18/14 at 2:35 pm
Posted on 9/18/14 at 2:56 pm to vl100butch
quote:
10 slices Chipped Beef (about 50 g / 2 oz)
2 teaspoons Butter
2 teaspoons Flour
1/3 cup Milk (skim)
Ground Pepper
2 slices Bread
quote:
Chop up the chipped beef roughly, set aside.
Melt the butter in a small saucepan over medium heat along with a few dashes of ground pepper (optional: a dash of ground nutmeg, a pinch of onion powder or a tablespoon of minced onion, a few dashes of Worcestershire sauce, a squirt of mustard.) Don't let the butter brown. As soon as it's just all melted, add the flour, and whisk it in. Let cook for a minute, then whisk in half the milk. As soon as it's absorbed, whisk in the remainder of the milk, then stir in the chipped beef, and set the heat to low.
Pop the bread in the toaster. When it's toasted, arrange the two slices of toast and spoon the beef mixture on top of both.
quote:
Chipped beef is thinly sliced or pressed salted and dried beef. Some makers smoke the dried beef for more flavor. The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets.
or you could just get this.
This post was edited on 9/18/14 at 3:01 pm
Posted on 9/18/14 at 4:09 pm to vl100butch
Similar to McDonald's gravy? They use sausage.
Posted on 9/28/14 at 2:18 pm to crimsonsaint
I ended up making a batch yesterday using a pound and a half of ground beef....
biggest mistake I made was not putting enough liquid in, when I ate some of the leftover this morning, I added boiling water and got it soupy before heating it up in the microwave
biggest mistake I made was not putting enough liquid in, when I ate some of the leftover this morning, I added boiling water and got it soupy before heating it up in the microwave
Posted on 9/28/14 at 3:12 pm to vl100butch
butch, check 50 O, ck rollcall, please.
This post was edited on 9/28/14 at 3:13 pm
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