5.0
2 reviews
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Armour
Armour Dried Beef

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Armour Dried Beef
 
5.0

(based on 2 reviews)

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    (2)

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Reviewed by 2 customers

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(4 of 4 customers found this review helpful)

 
5.0

A quick easy delicious meal choice

By 

from Vicksburg, MS

Comments about Armour Dried Beef:

I have eated Armour Dried Beef as long as I can remember. I use it only for one recipe, which is to make a white sauce and add the shredded dried beef to it. I eat it on white bread or on mashed potato. I do NOT add salt to the white sauce because there is more than enough salt in the beef. Now that I am MUCH olderI rinse the beef to remove a lot of the sodium.to make it a healthier product. Also because I am older and more health conscious I appreciate the fact that it is a low fat product.

(12 of 13 customers found this review helpful)

 
5.0

SOS! What do you do with dried beef anyway?

By 

from southern, NC

Comments about Armour Dried Beef:

If you haven't figured out what those flecks are in the cheese ball, then you're not familiar with Armour Dried Beef.

I think I heard somewhere that Armour Dried Beef was developed for the military. The company is keeping mum - no web page that I can detect. In any case, I do know that the military guys made this a (somewhat) household name with the classic recipe - SOS. My mom always said not to talk that way, so I will just say that the recipe is "stuff" on a shingle. It's dried beef in milk gravy over toast. "Stuff" is not actually what it's called. Use your imagination.

I keep Armour Dried Beef on hand for quick appetizers. I can make up a cheese ball, but even quicker . . . I just put a Tootsie Roll sized swipe of cream cheese on the edge of a dried beef slice and roll. They are like little appetizer logs and great plain or with crackers.

My little cream cheese rolls are now quite popular around here. To start with, no one would touch them. I found out that my son told his friends that I put mayonnaise in them and rolled them. Yuck. That wouldn't be too special. The good thing was that we had leftovers, but now these are all gone at pot lucks. Almost everyone loves them and gets hooked with the first taste.

If you've never used dried beef, then it's very much like thin deli sliced meat. But, it's dried and then canned. Since it's canned beef, it is salt cured. You are supposed to rinse the meat slices with warm water. I just lay out some paper towels, run water over the meat quickly and then lay another layer of paper towels on top. Then I flip the whole paper towel bundle over. The dried beef dries quickly, and when the beef slices have been rinsed they roll up better.

Though the salt is high on dried beef, you can rinse most of that off. Then, you do have 95% fat free meat. Obviously, you're eating a lean cut of beef which is much more tender when done this way than cooked in your frying pan or in the oven.

When I say canned, I really mean jarred. These come in little jars which you will see all over the South used as juice glasses. The top pops off with the odd end of the manual can opener. You hear a "pop." Then, you have a nice little juice glass.  They're clear with little stars around the top. Yes. I do have a set. There's no reason to buy juice glasses when these are so sturdy and just plain glass with the star details.

 

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