Dried beef saves day in emergency

by Judith Wilson

Handy to have around to meet the emergency of unexpected hungry guests, and practical for quick family meals too, is a jar of dried beef. To prepare for cooking, remove excess salt by pouring hot water over dried or chipped beef and let stand for 10 minutes, then drain. Or simply rinse well with hot water.

Sauteing in a little butter will give you frizzled beef to serve with pancakes, waffles or rarebits. Crumbled’frizzled beef adds that certain touch of flavor to vegetables, when it’s used as an in-, gredient like bacon. Or try it in deviled eggs, scrambled eggs or in a creamed dish. Chipped beef creamed and flavored slightly with dried thyme makes a breakfast, luncheon or supper dish to remember.

Chipped beef also comes packaged in cellophane bags, or the butcher will slice it for you to order. If bought over the counter, dried beef from the round is the choicest. Once sliced, or after opening jar, keep meat wrapped in waxed paper or in tightly covered jar in a cool place.

In addition to dried beef, there is corned beef, if you are looking for a change from fresh beef. This is liked served with cabbage, or in corned beef hash, or as New England boiled dinner with potatoes, cabbage, turnips, beets and carrots.

To cook corned beef, wipe meat, tie securely in shape, cover with cold water and, bring to boiling point. Boil 5 minutes. Skim. Reduce heat and simmer, covered, until tender. If preferred, the potatoes, turnips and carrots may be cooked in the corned beef stock after meat has been removed and water skimmed. The cabbage and beets always should be cooked separately.

A gray color is no criterion as to the quality of corned beef. A brighter color merely indicates the use of saltpeter in the salting or corning process.

These tasty quick dishes made with dried beef are really economical.

Frizzled beef with corn in mushroom gravy

1 can corn (No. 2 size)
1 glass (about 2-1/2 ounces) dried beef
2 tablespoons drippings
1 teaspoon prepared mustard
1 can mushroom soup

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Drain liquid form a can of corn. Set liquid aside for future use. Rinse dried beef well with hot water to remove excess salt. Melt drippings in a large frying pan. Add prepared mustard, then the corn, then the meat. Cook slowly, stirring until corn and meat are a rich brown. Add liquid from corn; add soup. Stir until well-heated through, rich and creamy. Serve on toast. Serves 4 to 6 generously.

Creamed frizzled beef

Pull apart thinly-cut slices of beef. Rinse well with hot water. Put them in skillet to saute in bacon fat or butter. Saute slowly until crisp and browned. Push beef to one side of skillet. Add flour (1 tablespoon for each cup of milk used) and stir until blended with fat in skillet. Add milk and cook, stirring constantly until sauce has thickened. Season with black pepper and simmer very slowly for 5 to 10 minutes before serving. Serve on toast.

Hominy hash

1 cup diced onion
2 tablespoons butter
2-1/2 ounce jar dried beef
1/3 cup diced green pepper
3-1/2 cups drained hominy
1/8 teaspoon black pepper
1/4 cup chili sauce
1/4 cup salad dressing

Saute onion in butter over low heat until yellow. Cut dried beef in pieces, then add beef and green pepper, sauteing until beef is lightly browned. Add hominy and pepper, and cook 5 minutes longer, stirring frequently. Mix together chili sauce and salad dressing. Add to hominy mixture. Reheat, stirring frequently. Serves 6.

Photo by serenejournal


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About this story

Source publication: Huntingdon Daily News (Huntingdon, Pennsylvania)

Source publication date: August 1, 1944

Filed under: 1940s, Food & drink, Meat recipes, Side dish recipes

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