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We were on some (army) mission in the 1980s. It was a CWO2, a Master Sergeant, a Sergeant E5, and yours truly, a low-ranked E4. I don't remember what we were doing, but we stopped at a field kitchen at the crack of dawn. I was always a sausage or bacon man, but the kitchen hadn't been set up for very long and no sausage or bacon was available. One of the cooks I was familiar with convinced me to try something he called "creamed beef." I had seen it in the mess hall but never tried it. When I did finally try it, it was delicious. It tasted similar to the dish I've posted below. I've also heard that this dish is called, "SoS," meaning "$#i! on the shingles." I don't know if that's true or not.
I cooked creamed beef for dinner a few days ago and served it over biscuits. The recipe follows.
Ingredients
- 1 pound of 80/20 ground beef
- 1/2 of a medium onion, diced
- 2 tablespoons of flower
- 1/2 of a stick of butter
- 2 cups of milk
- Salt and pepper to taste
- 1/2 teaspoons of nutmeg
Directions
- Fry the ground beef and the diced onions until done.
- Add 2 tablespoons of flour. Stir to be absorbed in meat.
- Add 1/2 stick of butter.
- Add 2 cups of milk, a little at a time while constantly stirring.
- Add salt and pepper to taste; be careful not to overload your dish with salt.
- Add 1/2 teaspoon of nutmeg. Continue to stir for at least 5 minutes.
- Serve over toast or biscuits.
