Instructions: 1. COOK BEEF IN ITS OWN FAT IN STEAM-JACKETED KETTLE OR ROASTING PAN UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. ADD ONIONS; SAUTE 3 MINUTES.

2. ADD FLOUR, SALT, AND PEPPER TO BEEF. MIX THOROUGHLY; COOK ABOUT 5 MINUTES UNTIL FLOUR IS ABSORBED.

3. RECONSTITUTE MILK. ADD TO MIXTURE.

4. HEAT TO A SIMMER, STIRRING FREQUENTLY. COOK UNTIL THICKENED.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. ALTERNATE METHOD OF PREPARATION: FOLLOW STEP 1. IN STEP 2, COMBINE FLOUR WITH 1 QT (2 LB) DRAINED FAT, BUTTER OR MARGARINE; COOK 5 MINUTES. IN STEP 3, HEAT RECONSTITUTED MILK; ADD TO FLOUR MIXTURE; COOK UNTIL THICKENED. ADD BROWNED BEEF TO SAUCE. HEAT TO SERVING TEMPERATURE.

NOTE:

2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB DICED ONIONS.

NOTE:

3. IN STEP 1, 2 1/2 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE:

4. FOR 1/2 CUP PORTION (4 OUNCES), USE: 14 LB BEEF PATTIE MIX, BULK OR GROUND BEEF, 12 OZ (2 1/4 CUPS) DRY ONIONS (14 1/3 OZ A.P.), 2 1/4 OZ (3 1/3 TBSP) SALT, 2 1/4 TSP BLACK PEPPER, 1 LB 5 OZ

SERVING SIZE: 2/3 CUP

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.