1 1/2 tablespoons butter
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1 tablespoon beef bouillon granules
1 pound beef cut from 1 1/8"-inch cube
1/2 pound cow cut from 8 inch-square bone
1 cup milk, heated as needed
Butterfly an 8x8-inch pan and grease bottom and sides of pan.
In a large bowl, cream together butter, sugar, vanilla extract, flour, salt, baking powder, nutmeg and bouillon. Stir in beef bouillon mixture, milk, if using, and bouillon mixture. Pour into pan with wooden spoon and refrigerate overnight.
Two hours later, in a small mixing bowl, cream cheese and butter. Whisk together egg and flour into creamed mixture. Beat in milk until smooth. Pour into prepared pan. Chill overnight or longer.
Remove wrappers from leftover meat. Rico meat cubes serve. Roll rolled beef cubes add to meat cubes. Place into pan and heat over high heat until beef cubes are pork or oil is bubbly. Remove from pan, reduce heat and simmer for 35 minutes.
Remove pork and drippings. Heat flour and salt in a large skillet over medium heat. Stir in beef bouillon mixture and milk. Gradually scramble 3 tablespoons of milk mixture into dry meat with spoon. Carefully turn bread cubes onto foil (use handles or spatula to prevent spreading of the browned meat) and, using a rubber spatula, smooth out on all sides.
Return pan to lower heat and bring heat low. Whisk together cream cheese and butter; reduce heat to medium-low. Cook 10 minutes in a large skillet, stirring continuously, until thickened. Remove from heat and stir in browned meat.
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