Creamed Beef (aka S.O.S)

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A Classic Favorite

RECIPE N0. – K-16
USMC RECIPE MANUAL
NAVMC 1067-SD
YIELD: 5 5 10 10
PORTIONS PORTIONS PORTIONS PORTIONS
WEIGHT MEASURE WEIGHT MEASURE METHOD
INGREDIENTS
Beef, ground 1-1/4 # 2-1/2 # 1. Cook meat in its own fat until brown,
stirring frequently.
Onions, chopped .8 oz. 3-1/4 Tbsp 1.6 oz. 6-1/2 Tbsp
2. Cook onions in bacon fat, add flour
Bacon fat .8 oz. 3-1/4 Tbsp 1.6 oz. 6-1/2 Tbsp and blend thoroughly.
Flour 1-1/4 oz. 4-3/4 Tbsp 2-1/2 oz. 9-1/2 Tbsp 3. Mix milk and beef stock and heat.
Milk, evaporated 1-1/2 Cup 3 Cup 4. Add hot milk mixture to fat and flour
mixture. Heat to boiling point; boil 1
Beef stock for milk * 1-1/2 Cup 3 Cup minute, stirring constantly. Add salt msg
and pepper.
Salt To taste To taste To taste To taste
5. Pour sauce over meat, simmer until
Mono-sodium-glutamate 1 tsp 2 tsp meat is well done but not overcooked.
Pepper, black To taste To taste To taste To taste 6. Serve over toast points or biscuits.
NOTES:
(1) Recipe extracted from USMC Recipe Manual, NAVMC 1067-SD circa. 1952)