More milk might have helped but soaking or atleast some rinsing should help. I grew up on it. But I remember more gravy so I would suggest more milk reguardless.
Yes, more milk and let it cook down. Also soaking the meat will cut the salt factor immensely. Not any less than 15+ minutes. I recommend ground sausage, it’s the state side version!! They use sausage or ground beef at Annapolis now and I look...
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More milk might have helped but soaking or atleast some rinsing should help. I grew up on it. But I remember more gravy so I would suggest more milk reguardless.
Yes, more milk and let it cook down. Also soaking the meat will cut the salt factor immensely. Not any less than 15+ minutes. I recommend ground sausage, it’s the state side version!! They use sausage or ground beef at Annapolis now and I look...
Read moreMost of the time while growing up ours was done with ground beef and just occasionally the dried beef.
Lol! Good old SOS. I learned that name at about 7 years old. I usually see it made with a ground meat and gravy at our breakfast restaurants.
It looks like a Doctor Who monster... But at least you nearly finished it!
🤣
I like the sound of this and I'm going to give it a go, with onions like you say and I think I'll used corned beef instead.
Oh! I never thought of corned beef! Serve it over some home style potatoes for the win!
First problem - you need Frederick's Dried Beef - Fredericks Meats - Quakertown Farmers Market Quakertown PA.