Wednesday, December 18, 2013
"Old-School" Creamed Chipped Beef
I know what you're thinking.
Yes, this is, indeed, a recipe for S.O.S. Even growing up in a pretty conservative, religious home, I still recall this recipe being (affectionately) referred to as "_ _ _ _ on a Shingle." But, I'm always surprised that so many people have never heard of this. We didn't have this super often growing up, but when we did, I absolutely loved it. My mother loved it because it was an inexpensive and quick dinner. Still to this day, it takes me back to my childhood and those comforts of home when I make this. It's not particularly healthy, but it is super delicious.
Typically, it is served over buttered, toasted white bread. But, we love it over homemade mashed potatoes, too. The choice is yours.
Serves 4 - 6.
8 tablespoons butter
1/2 cup flour
3 1/2 cups whole milk
1 jar dried beef, quickly rinsed in warm water and roughly chopped
Salt, as needed
Freshly-ground nutmeg, to taste
Melt the butter in a large sauté pan over medium heat. Sprinkle in the flour. Whisk to combine, then allow the raw taste of the flour to cook off for a few minutes - whisking occasionally. Whisk in the milk. Continue whisking until no lumps remain and "gravy" is smooth. Reduce heat to low. Stir in the beef. Season with the nutmeg and lots of black pepper. Taste and add in salt, as needed (the beef is usually quite salty, so beware).
Serve over buttered toast or mashed potatoes. Additional milk can be whisked in - as needed - if your gravy becomes too thick for your preference.