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Creamed Ground Beef
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 030 00
CREAMED GROUND BEEF
Yield 100
Portion 5-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
214 cal
9g
21 g
10 g
65 mg
283 mg
81 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
18 lbs
ONIONS,FRESH,CHOPPED
1 lbs
3 cup
1-1/8 lbs
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 lbs
1 qts 2 cup
SALT
1-7/8 oz
3 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
22 lbs
2 gal 2-1/2 qts
WATER,WARM
WORCESTERSHIRE SAUCE
2-1/8 oz
1/4 cup 1/3 tbsp
MILK,NONFAT,DRY
1-1/4 lbs
2 qts 1/2 cup
Method
1 Cook beef 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; stir-cook 3 minutes.
2 Combine flour, salt and pepper. Sprinkle evenly over beef and onions. Mix thoroughly; cook about 5 minutes until flour is
absorbed.
3 Reconstitute milk. Blend Worcestershire sauce into milk. Add to meat mixture.
4 Heat to a simmer, stirring frequently. Cook 10 minutes or until thickened. CCP: Internal temperature must reach 155 F. or higher
for 15 seconds. Hold for service at 140 F. or higher.



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Creamed Ground Beef

Yield: 100 Portion: 5-1/2 Ounces
Calories: 214 cal
Carbohydrates: 9g
Protein: 21 g
Fat: 10 g
Cholesterol: 65 mg
Sodium: 283 mg
Calcium: 81 mg

Ingredient Weight Measure Issue
BEEF,GROUND,BULK,RAW,90% LEAN 18 lbs
ONIONS,FRESH,CHOPPED 1 lbs 3 cup 1-1/8 lbs
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
WATER,WARM 22 lbs 2 gal 2-1/2 qts
WORCESTERSHIRE SAUCE 2-1/8 oz 1/4 cup 1/3 tbsp
MILK,NONFAT,DRY 1-1/4 lbs 2 qts 1/2 cup

Method:
1 Cook beef 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; stir-cook 3 minutes.
2 Combine flour, salt and pepper. Sprinkle evenly over beef and onions. Mix thoroughly; cook about 5 minutes until flour is
absorbed.
3 Reconstitute milk. Blend Worcestershire sauce into milk. Add to meat mixture.
4 Heat to a simmer, stirring frequently. Cook 10 minutes or until thickened. CCP: Internal temperature must reach 155 F. or higher
for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/creamed_ground_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence