FOOD

CREAMED CHIPPED BEEF

HOW TO MAKE CREAMED CHIPPED BEEF ON TOAST?

Is there any recipe from your childhood that you still crave? Chipped beef on toast is one of those recipes, and it’s one of my faves. I recognize it’s not particularly elegant or healthy, but I still enjoy it.

My mother and father used to make it for us on a daily basis when I was a kid, and it’s still one of my favorite breakfasts. I only make this dish once a year, usually on my birthday, for the sole reason that it is unhealthy for any of us. I made it today to commemorate my father’s 80th birthday this year. Despite the fact that I wished Dad could have been around to share it with us, he was happy that I had made it in his honor.

We all gobbled it because it tasted excellent, as it usually does. Breakfast would have been much more enjoyable if I had shared it with my father, but that did not happen.

This creamy, gravy-like white sauce makes it simple to rehydrate dried beef, and a dash of black pepper adds a little depth of flavor to this basic recipe. Although many people prefer creamed chipped beef served over thick, golden Texas toast, the meal can also be served over warm buttermilk biscuits (see recipe below). Many people remember it from their youth as a breakfast dish, but we think it’s a great weekend meal to have on hand now and again. What a delicious lunch that takes us back in time!

INGREDIENTS NEEDED:

— Dried beef slices rinsed well, and chopped into strips, I used one jar.

— 4 large spoons. Of soft salted butter.

— 4 large spoons. Of flour.

— 2 Cups. Of whole milk.

— A pinch of cayenne, optional.

— To season, I used Sea salt and freshly cracked pepper.

— Texas toast slices to serve with. You can also use biscuits if desired.

RECIPE INSTRUCTIONS:

Because the bits of dry beef are rather salty, make sure to completely rinse them! After you’ve washed the dish well, blot it dry with a paper towel.

Cut the steak into bite-sized pieces using a sharp knife and keep it aside for later.

Melt the butter in a large saucepan over medium heat until it is completely melted.

Toss in the flour and a pinch of cayenne pepper to the melted butter and whisk until everything is well combined, and the butter is hot, about 45 seconds.

Pour in the milk slowly, whisking constantly, until the mixture is smooth.

You can add the chopped dry meat after you’ve added all the milk.

Then Cook, stirring frequently, for a few minutes, or until the sauce has thickened.

Season with sea salt and freshly cracked pepper to taste, as needed, depending on your preferences.

Last, but not least, serve immediately on top of toasted bread or over biscuits. I hope you will enjoy it!!!!

More recipes :

GARLIC BUTTER STEAK AND POTATOES SKILLET

HAM AND CHEESE EGG CUPS

EASY CABBAGE PATTIES

AIR FRYER CAULIFLOWER

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