Subj : Re: SOS
To   : Kurt Weiske
From : Dave Drum
Date : Mon Feb 12 2024 06:30:00

-=> Kurt Weiske wrote to All <=-

 KW> I've been watching too many war miniseries and military cooking
 KW> re-enactments on YouTube, and felt compelled to make creamed chipped
 KW> beef on toast. My local grocery store had the requisite dried, shredded
 KW> beef, then it was a matter of making a country gravy with butter, milk,
 KW> flour and cayenne pepper, and stirring chopped beef until it reduces.
 KW> Serve on "hot" toast, according to the 1910 recipe I found.

 KW> It answers the question - how do I make biscuits and gravy without
 KW> biscuits or sausage?

 KW> With no added salt, it was still very salty due to the beef. I tried
 KW> rinsing the beef in water with the second batch and it ended up
 KW> tasteless.

 KW> I think once was enough. Now I want a real country gravy with sausage
 KW> and sage on a proper biscuit.

Here's the recipe I use for S.O.S. it's neither too salty nor bland if
you rinse the beef as called out in the directions.

B&G is an entirely different thing.  Bv)= I can supply my recipe for
that is you'd like.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamed Chipped Beef *
 Categories: Beef, Dairy, Breads
      Yield: 4 Servings
 
      2 tb Butter
      2 tb A-P flour
  1 1/2 c  Milk **
  2 1/4 oz Jar ARMOUR STAR Sliced Dried
           - Beef; rinsed, chopped
    1/2 ts Prepared yellow mustard
      8 sl White bread; toasted
 
  * Known in the US military services worldwide as
  Foreskins on Toast
  
  ** or Half & Half
  
  Melt butter in saucepan. Add flour and cook 1 minute.
  Add milk all at once. Cook and stir until thickened
  and bubbly. Add beef and mustard and heat through.
  
  Serve over toast with a side of corned beef hash.
  
  Makes 1 1/2 cups
  
  FROM: http://www.armour-star.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!
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