Creamed chipped beef on toast

Creamed Chipped  Beef on Toast

Over the last two weeks, anyone reading this blog probably thinks, “That woman just eats nothing but trashy food.” I know. It’s pathetic. But this is Day 11 of being iced in by that awful storm (never buy a house with a steep driveway on a hill) and what seems so wrong most of the time sounds just right when you’re looking for a little comfort in a cold, cruel Middle Tennessee winter.

So creamed chipped beef on toast. This is one of King Daddy’s favorites and as the official chauffeur because he’s the only one who can drive on ice he deserves special consideration. Plus he shoveled a path from the front steps to the stone steps after Dammit Boy nearly slid down the driveway (note: never wear flip flops after an ice storm even if you think they look cool).

First world problems. I know.

Creamed chipped beef on toast is also known as Sh*t on a Shingle because it was widely served in the military during World War II. Apparently, the Army’s version wasn’t very good. But it’s tasty enough that Stouffer’s still makes a frozen version, which they more kindly describe as “tender strips of dried beef in a seasoned creamy sauce.” That sounds better, now doesn’t it?

So after one of our more harrowing uncontrolled runs down Albert Drive, I made some for King Daddy. What a happy man. Happy, happy, happy. All it contains is cream gravy (also known as bechamel if you are French, which I am not) and thinly sliced chipped beef. It is required that you serve it over excessively buttered toast.

I only ate a half a slice of toast with a dab of the sauce. Well, slightly more than a dab. And I still felt completely sinful. I can hear you. I CAN HEAR YOU. You’re judging me. Stop it. I’m going stir crazy.

 

5.0 from 1 reviews
Creamed chipped beef on toast
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Ingredients
  • 1 jar dried beef, sliced into thin ribbons
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk
  • Pepper to taste
Instructions
  1. Slice the beef into thin ribbons.
  2. 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.
  3. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.
 

One Comment

  1. Mary
    MaryReply
    February 28, 2015 at 11:37 am

    We love chipped beef on toast…….great served with scrambled eggs. Yummy!

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