Creamed Beef

Ingredients

• Take freshly ground meat from the rump or round
• with a very little butter
• sprinkling at every turn with salt, pepper and flour

Method

1. 1

   Cook it in a frying pan, stirring constantly and the meat should lose its red color but not brown.

2. 2

   When done, thin with cream or milk; bring to a boil and serve in patty cups or on toast.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 32. The excerpt below is the record exactly as published.

CREAMED BEEF Take freshly ground meat from the rump or round and cook it in a frying pan with a very little butter, stirring constantly and 76 Planned lot a H/TT? A 'PO FamUy of Four iVlJiA i & sprinkling at every turn with salt, pepper and flour

Cook this with the app: pantry check, scaling, and the assistant.