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| 1 | pound | ground chunk beef | |
| 6 | cups | milk | |
| 4 | each | butter | or margarine |
| 1/2 | cup | flour, all-purpose | |
| 1 | x | salt | |
| 1 | x | black pepper |
In a skillet, brown ground chuck.
Drain.
Add butter, salt, pepper, and milk.
Stir.
In a separate container, mix water with the flour until a thick paste is made.
When the milk in the skillet gets warm, almost to a boil, slowly constancy.
Serve over toast, bread, waffles or muffins.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 75mg | 3% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 0.0g | 1% |
| Sugars 9.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 7% | Vitamin C | 1% | |
| Calcium | 22% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Numerous fruits and vegetables are peeled for a variety of reasons. Some must be peeled in order to be palatable, such as celery root or pineapple. Others have edible ...
Fabulous! Each time I travel to or through San Antonio I eat at Paesano's restaurant and always "shrimp paesano". Was delighted to run across this recipe and vouch that it is the same as is served in the restaurant. Wonderful with pasta, green salad and crusty italian bread!
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