I don't cook very much. I was trying this because most of the things
I cook start with browning a pound of ground beef. I found this
recipe and gave it a try.

I drained the grease. When I tried to stir in the flour nothing was
absorbed. I added the milk and mixed it up pretty well then.

If you were making this would you drain the grease?

BTW it turned out pretty good. I put it over rice and had toast.

Army SOS Creamed Ground Beef

INGREDIENTS:
1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce

--------------------------------------------------------------------------------

DIRECTIONS:
Brown beef in a large skillet over medium high heat. Stir in flour,
bouillon, salt and pepper. Saute all together for about 5 minutes or
until flour is absorbed. Gradually stir in milk and Worcestershire
sauce. Bring all to a simmer, stirring constantly. Cook until
thickened, about 5 to 10 minutes. Serve hot!
-
--
---
When replying by email please leave this signature intact.

I don't understand your post too well. What went wrong? What wasn't
"aborbed." Yes I would drain the grease if there seemed like a lot of
it.

Terry wrote:
> I don't cook very much. I was trying this because most of the things
> I cook start with browning a pound of ground beef. I found this
> recipe and gave it a try.
>
> I drained the grease. When I tried to stir in the flour nothing was
> absorbed. I added the milk and mixed it up pretty well then.
>
> If you were making this would you drain the grease? [snip recipe]
>
No. Here's why. What you're after is a white sauce, which is created
by thickening milk with flour. But the flour first needs to be
combined with some form of fat in order for it to combine properly with
and thicken the milk. In this recipe the fat rendered out of the
ground beef provides the necessary fat. (The usual formula has the
proportions of 2 TB fat, 2 TB flour (cooked together briefly), then 1
cup liquid. Or multiples thereof.) So next time, leave the fat in and
when you stir in the flour it will combine smoothly. Let it cook for a
couple of minutes, then add the liquid. You'll like the results.
-aem

aem wrote:
> Terry wrote:
>> I don't cook very much. I was trying this because most of the things
>> I cook start with browning a pound of ground beef. I found this
>> recipe and gave it a try.
>>
>> I drained the grease. When I tried to stir in the flour nothing was
>> absorbed. I added the milk and mixed it up pretty well then.
>>
>> If you were making this would you drain the grease? [snip recipe]
>>
> No. Here's why. What you're after is a white sauce, which is created
> by thickening milk with flour. But the flour first needs to be
> combined with some form of fat in order for it to combine properly
> with and thicken the milk. In this recipe the fat rendered out of the
> ground beef provides the necessary fat. (The usual formula has the
> proportions of 2 TB fat, 2 TB flour (cooked together briefly), then 1
> cup liquid. Or multiples thereof.) So next time, leave the fat in
> and when you stir in the flour it will combine smoothly. Let it cook
> for a couple of minutes, then add the liquid. You'll like the
> results. -aem

Exactly! In a traditional white sauce, the fat is butter. In this case,
the OP wants *at least* 2 Tbs. of the grease from the browned beef, then add
the flour, seasonings, cook it up a minute or so until incorporated and then
add the milk. Personally I'd use cream or half & half to make this sort of
"gravy" but that's just me.

Jill

Terry wrote on 18 Jan 2006 in rec.food.cooking

> I don't cook very much. I was trying this because most of the things
> I cook start with browning a pound of ground beef. I found this
> recipe and gave it a try.
>
> I drained the grease. When I tried to stir in the flour nothing was
> absorbed. I added the milk and mixed it up pretty well then.
>
> If you were making this would you drain the grease?
>
> BTW it turned out pretty good. I put it over rice and had toast.
>
> Army SOS Creamed Ground Beef
>
> INGREDIENTS:
> 1 pound ground beef
> 1/4 cup all-purpose flour
> 1 cube beef bouillon
> 3/4 teaspoon salt
> 1 pinch ground black pepper
> 2 1/4 cups milk
> 1/4 teaspoon Worcestershire sauce
>
> -----------------------------------------------------------------------
> ---------
>
> DIRECTIONS:
> Brown beef in a large skillet over medium high heat. Stir in flour,
> bouillon, salt and pepper. Saute all together for about 5 minutes or
> until flour is absorbed. Gradually stir in milk and Worcestershire
> sauce. Bring all to a simmer, stirring constantly. Cook until
> thickened, about 5 to 10 minutes. Serve hot!
> -
> --
> ---
> When replying by email please leave this
> signature intact.
>

no the grease would mix in with the flour to make a sauce...I believe


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Terry" > wrote in message
...
> I don't cook very much. I was trying this because most of the things
> I cook start with browning a pound of ground beef. I found this
> recipe and gave it a try.
>
> I drained the grease. When I tried to stir in the flour nothing was
> absorbed. I added the milk and mixed it up pretty well then.
>
> If you were making this would you drain the grease?

Since I make a roux to make gravy, I would remove the meat and leave a
couple tablespoons of grease to mix in with the flour.

(then I add the milk to hot flour-grease a bit at a time, slowly so as not
to chill the paste which gives lumps. And then put the meat back in
Others probably shake the flour and milk until lumps are gone and put it
into the meat with a couple tablespoons of grease left in)


>
> BTW it turned out pretty good. I put it over rice and had toast.
>
> Army SOS Creamed Ground Beef
>
> INGREDIENTS:
> 1 pound ground beef
> 1/4 cup all-purpose flour
> 1 cube beef bouillon
> 3/4 teaspoon salt
> 1 pinch ground black pepper
> 2 1/4 cups milk
> 1/4 teaspoon Worcestershire sauce
>
> --------------------------------------------------------------------------
------
>
> DIRECTIONS:
> Brown beef in a large skillet over medium high heat. Stir in flour,
> bouillon, salt and pepper. Saute all together for about 5 minutes or
> until flour is absorbed. Gradually stir in milk and Worcestershire
> sauce. Bring all to a simmer, stirring constantly. Cook until
> thickened, about 5 to 10 minutes. Serve hot!
> -
> --
> ---
> When replying by email please leave this signature
intact.

Terry wrote:
> I don't cook very much. I was trying this because most of the things
> I cook start with browning a pound of ground beef. I found this
> recipe and gave it a try.
>
> I drained the grease. When I tried to stir in the flour nothing was
> absorbed. I added the milk and mixed it up pretty well then.
>
> If you were making this would you drain the grease?
>
> BTW it turned out pretty good. I put it over rice and had toast.
>
> Army SOS Creamed Ground Beef
>
There is a reason why this stuff is referred to as Shit on a Shingle.

--Bryan

>
> > Army SOS Creamed Ground Beef
> >
> There is a reason why this stuff is referred to as Shit on a Shingle.
>
> --Bryan
>
Because years ago, Army cooks would use up left over meats and things, by
making a white gravy and put it over toast. As you were never quite sure
what the mystery meat was, it was called "shit"... the single part is pretty
obvious. Of course today, we have virgin recipes.

Larry T

>I drained the grease. When I tried to stir in the flour nothing was
absorbed. I added the milk and mixed it up pretty well then.

>If you were making this would you drain the grease?

I would use Hob's method as well... remove the meat not the fat, add
the flour to the fat (burner on medium-high) whisk to combine- "cook"
briefly to remove raw flour flavor thus making a light roux then,
slowly whisk in the milk- continue to whisk/ heat until thickened-
return meat- salt and pepper to taste- dump on your toast and enjoy SOS
as much as one can enjoy SOS!! Kev

LT wrote:
> >
> > > Army SOS Creamed Ground Beef
> > >
> > There is a reason why this stuff is referred to as Shit on a Shingle.
> >
> > --Bryan
> >
> Because years ago, Army cooks would use up left over meats and things, by
> making a white gravy and put it over toast. As you were never quite sure
> what the mystery meat was, it was called "shit"... the single part is pretty
> obvious. Of course today, we have virgin recipes.

Virgin ground beef in milk gravy. Guess it's better than hot dogs in
weenie water gravy.

"In Canada and Europe, St Louis is best known for two things:
1) Some arch thingy there, and
2) Weenie water gravy. "
-- Dr. Simonicus in alt.punk, 1-12-2000
>
> Larry T

--Bryan

In article >,
"hob" > wrote:

> "Terry" > wrote in message
> ...
> > I don't cook very much. I was trying this because most of the things
> > I cook start with browning a pound of ground beef. I found this
> > recipe and gave it a try.
> >
> > I drained the grease. When I tried to stir in the flour nothing was
> > absorbed. I added the milk and mixed it up pretty well then.
> >
> > If you were making this would you drain the grease?
>
> Since I make a roux to make gravy, I would remove the meat and leave a
> couple tablespoons of grease to mix in with the flour.
>
> (then I add the milk to hot flour-grease a bit at a time, slowly so as not
> to chill the paste which gives lumps.

I have made bechamel-type sauces for many years. I have always dumped
all the milk (or other liquid), in at once. If I use milk, it is at
refrigerator temperature. I *never* get lumpy sauces.

The way to get lumpy sauces is to make sure the flour is not completely
integrated with the fat before adding the liquid, or by failing to stir
after adding it, while it is heating.

Isaac