Creamed chipped beef
I think there might be new life for an old favorite, creamed chipped beef.
King Daddy and I were having lunch out the other day when he started tapping rhythmically on the table. He looked at me. I shrugged my shoulders.
“Morse code,” he said.
“I don’t know morse code.”
“SOS. It means SOS.”
“Shit on a Shingle.”
If you are of a certain age, you know that Shit on a Shingle is military speak for creamed chipped beef on toast. It was often served during World War II because you could easily scale up the recipe to serve hundreds if not thousands.
Apparently, the military’s version was not all that tasty. I’m just guessing.
So I mentioned I was going to make it to The Millennial when I got back to work. He had no idea what I was talking about – either name I used.
Yes! To some people, I have now figured out, creamed chipped beef on toast has no memories, negative or otherwise.
The essential ingredient of this recipe is Armour Dried Beef. I use the brand name because to my knowledge it’s the only company that still makes it. It comes in a jar and you can find it in the canned meat section of the supermarket.
Here’s the way I make it:
3 tablespoons butter
3 tablespoons flour
2 cups whole milk or more until you get a creamy sauce
Melt the butter in a medium sauce pan. Add the flour and whisk for a minute or so to get the raw taste of the flour out. Slowly start adding the milk, whisking as you go, until you get a sauce thick enough to coat the back of a spoon. Add a liberal amount of pepper but no salt because the beef is quite salty.
Thinly slice about half the jar of dried beef and add it to the cream gravy. That’s it! Serve over liberally buttered toast. If you’re going old school, which I recommend, use plain white Bunny Bread.
This is a great quick and easy meal to serve on a cold winter’s day when it’s snowing outside and guilt is of no consequence. Or so I’ve been told.