A Good Recipe to Help you Stretch Your Meat After TEOTWAWKI

I remember having creamed beef over toast in the boarding school I went to and loved it. It was served with mashed potatoes and string beans. I thought it was great, but later I learned it was used to stretch the schools budget. I made it for my kids when they were young and they liked it over their mashed potatoes.

I was looking through some of my old recipes and found an easy recipe for creamed beef.  It’s very hard for me to throw any leftovers away, I can still hear my grandmother saying that people were starving in the world and we should be grateful we have good food to eat.  That is my excuse for saving anything that has to do with food.  So I used all the little bags of left over roast in the freezer.  I would chop the left over roast up into small pieces.

Here is a recipe you can use with your freeze-dried meats, hamburger or any leftover meat.  This is a good way to make your meat stretch farther.

Creamed beef over Toast;

  • ½ pound of beef diced or chopped
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • ½ – ¾ cup fresh or powdered milk
  • Salt-Pepper-Garlic if your meat isn’t leftover seasoned roast.

Melt butter in a frying pan: add beef separated into pieces. Allow it to sizzle a little then add the flour, mix thoroughly with beef and butter, allowing the flour to brown a little. Add milk slowly starting with a ½ cup, while stirring it slowly until it starts to cook and thicken. Stir until smooth then serve and garnish with parsley.

If you don’t want toast, serve over mashed potatoes with a vegetable and corn bread.

If your husband is like mine, he will remember this as SOS from his time in the military.

Preparedness Mom

 

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5 Responses to A Good Recipe to Help you Stretch Your Meat After TEOTWAWKI

  1. KE4SKY says:

    Your recipe is almost identical to a scaled down version of the one I learned, taken from TM 10-412, Recipes, dated 27 August 1946, Department of the Army, recipe No. K-75, Meat, Creamed (beef, veal, lamb or ham). The version in the mess manual includes 17 pounds of ground meat, 12 tablespoons of dehydrated or 1 pound of fresh diced onion, 1-1/2 quarts of flour, 1 pound of bacon, butter or lard, 16 twelve oz.cans of evaporated milk, 2 gallons of beef stock or water, 2 tablespoons of salt, 1 tablespoon of pepper and ten pounds of dehydrated potatoes or bread for each 100 persons . Regional variations of the recipe which have evolved over the years include the addition of cayenne or pepper sauce, Worcestershire or chili powder. The West Virginia National Guard prefers to use ground pork seasoned with salt, pepper and sage. It is also wonderful with thyme and rosemary in addition to the sage, using any leftover ground poultry. The Italian Army uses olive oil, ground boar and the common regional cheese and serves over polenta or pasta.

  2. Prepardness Mom says:

    I never thought of polenta or pasta, so it also brings to mind rice, quinoa or other grains. This would really stretch a meal. Thanks

  3. peanut_gallery says:

    Talk about stretching food. You can take half a chicken breast, handful of rice and feed a family of four with it by making a pot of soup.

  4. KE4SKY says:

    You haven’t lived until you have made it substituting white wine for the water, and calamari, cland, crab meat or shrimp for the meat, and your favorite seafood seasoning, and serve that over your polenta, rice, pasta, fava beans, use your imagination!

  5. KE4SKY says:

    Sorry, small phone keyboard typo above was supposed to read CLAMS!

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