Creamed Ground Beef
Submitted by janice
Old-fashioned creamed ground beef with gravy served over toast or biscuits. Budget-friendly, filling, and on the table in 40 minutes with pantry staples.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minSome folks call it SOS, others call it creamed beef on toast, but everybody calls it dinner when the budget is tight and bellies need filling.
Browned ground beef gets stirred with flour and beef bouillon into a thick, savory gravy, then loosened with reconstituted powdered milk and a splash of Worcestershire for that little savory punch.
Spoon it over hot toast or split biscuits and you’ve got a meal that costs next to nothing but delivers serious stick-to-your-ribs satisfaction.
This is no-frills cooking at its most honest.
Pro Tips
- Drain the beef fat well before adding the flour, but leave just enough to help the roux come together.
- Stir the flour into the meat for a full 5 minutes to cook out that raw flour taste before adding liquid.
- Reconstitute the powdered milk with warm water before adding it so it dissolves smoothly with no lumps.
- A dash more Worcestershire or a few drops of hot sauce can liven this up if you want a little extra kick.
Ingredients
Directions
Brown beef in its own fat in skillet.
Drain excess fat.
Add flour, pepper, salt and bouillon to beef; mix thoroughly and cook about 5 minutes or until flour is absorbed.
Reconstitute milk, add to beef mixture.
Add Worcestershire sauce, heat to a simmer, stirring frequently until thickened.
Serve over hot toast or biscuits.
Comments
