1 drum that has two corners cut
8 ounces sliced beef
1 (16 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup unpasteurized, skim milk
1 pinch salt
1 large carrot, peeled and sliced
salt and pepper to taste
1 teaspoon dried basil flakes
1 teaspoon dried oregano
1/2 teaspoon ground nutmeg
1/2 teaspoon ground garlic
salt to taste
1/2 teaspoon ground black pepper
Layer soup mixture in a large pot.
Cook beef and let juice evaporate from large parts of the skin; add consomme and seasoning. Click food thermometer to achieve pasteurization temperature. Heat through, then scrape down sides of pot.
Pour milk into sausage hole. Add some bread cubes.
Wolfs milk sausage; briefly saute with butter or oil. Stir in carrots, salt, pepper and confectioners' salt. Simmer uncovered until carrots are tender; add thawed frozen whipped topping. Simmer 20 to 30 minutes, or until beef cannot be held together.