Homemade classic Creamed Chipped Beef, easy to make in just minutes of preparation and common kitchen ingredients for a hearty, stick-to-your-ribs meal. this is a recipe you can make on the fly.
INGREDIENTS:
- 8 tablespoons butter
- 1/2 cup flour
- 3 1/2 cups whole milk
- 1 jar dried beef, quickly rinsed in warm water and chopped
- Black pepper
- Salt, as needed
- Pinch of freshly-ground nutmeg
- You may also be interested in these:
- SLOW COOKER LENTIL SOUP
- Slow Cooker Thai Peanut Chicken
- HOMEMADE CARAMEL FROSTING RECIPE
INSTRUCTIONS:
1 ) Melt the butter in a large sauté pan over medium-low heat. Sprinkle in the flour.
2 ) Whisk to combine, then allow the raw taste of the flour to cook off for a few minutes – whisking occasionally.
3 ) Whisk in milk. Continue whisking until no lumps remain and “gravy” is smooth. Reduce heat to low. Switching to a large spoon or rubber spatula, stir in the beef. Season with nutmeg and lots of black pepper. Taste and add salt, as needed {the beef is usually quite salty, so beware}.
4 ) Serve over buttered toast or mashed potatoes. Additional milk can be whisked in – as needed – if your gravy becomes too thick for your preference.
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Is this what used to come in lil freezer bags you heated in hot water, and put on bread?
Yes. Stauffer. Now they put it in a microwave bowl.
My mom was a cook in the Navy during WW2 so she made this dish when we were little with homemade bread. There were 6 of us kids. Sometimes when corned beef was on sale she would use that instead of the canned one. I prefer the fresh corn beef but the can was good also.
My Dad was in the Navy in WWII and ate this during the war. He was 3 years on a ship in the Pacific. Mom made this for us regularly in the 1950’s and ’60’s. God bless your Mama for feeding our troops during the war.
I had only known of this called as “Shit on Shingle’s!”
Haha! Yes, I’ve known of it to be called that as well Teresa! Also, just, “chipped beef”. It’s SO good, especially on toast. We think that’s when it tastes best!