The Official US Armed Forces Creamed Beef

The Official US Armed Forces Creamed Beef

Mark Farmer

"When I was in the Army I always loved to have my eggs with creamed beef Or SOS. There was also a version called "Chipped Beef" that used salted dry beef. chipped beef was more favored by the "old brown shoe Army." But after the newer soldiers enlisted Creamed Beef became the new favorite of the army. The navy had a version of "Minced Beef" that used tomatoes, mace or nutmeg. When the Armed Forces Recipe Service was published in February 1969 the serves standardized it's recipes. My wife does not like country gravy or creamed beef."
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Serving size has been adjusted!
Original recipe yields 100 servings

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  • Prep

  • Cook

  1. Cook beef 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; stir-cook 3 minutes.
  2. Combine flour, salt and pepper. Sprinkle evenly over beef and onions. Mix thoroughly; cook about 5 minutes until flour is absorbed.
  3. Reconstitute milk. Blend Worcestershire sauce into milk. Add to meat mixture.
  4. Heat to a simmer, stirring frequently. Cook 10 minutes or until thickened. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
  5. Note 1: If the sauce gets too thick for you (normally due to over cooking) just add a touch of milk to get it to the point you desire.
  6. Note 2: Some people like A touch of garlic in there creamed beef, but that is not part of the Official recipe.


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