Creamed chipped beef on toast
Oh no! I can hear you saying it right now. She’s not writing about S— on a Shingle. But I am!
I can’t remember when I first had creamed chipped beef but I am fairly certain it came out of the freezer section of the supermarket and was made by Stouffer’s. You must remember that my mother didn’t cook. When my sister and I were little we could barely contain our excitement when she brought home Swanson’s TV Dinners. So exotic. So delicious. Finding Stouffer’s was like graduating from the kiddie pool to the Olympic-sized swimming pool. I vividly remember my friend Harriett Clewis baking a couple of pans of Stouffer’s Lobster Newburg (which, for some reason, they no longer make – a pity), transferring it to a baking dish and passing it off as homemade to one of her dates in high school. Harriett’s mother couldn’t cook either.
But I digress. Stouffer’s Creamed Chipped Beef was pretty good, but once I learned to make a bechamel sauce I realized I could make my own version. Of course you have to get the dried beef in the glass jar. I don’t know what it’s used for except creamed chipped beef and cheese balls.
I promise if you try this recipe on a cold winter’s night you will not regret it. Better than Stouffer’s. Most definitely.
Creamed Chipped Beef
1 jar dried beef, sliced into thin ribbons
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups whole milk
Pepper to taste
Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.
Note: Normally you would add salt to the bechamel sauce but the beef is already quite salty so you should omit any additional salt.