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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Creamed Chipped Beef Recipe

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This recipe for Creamed Chipped Beef is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 oz. pkgs. chipped beef (I prefer to use the low-sodium style)
4 T unsalted butter (keep more on hand to use as needed)
4 T flour (keep more on hand to use as needed)
2 C milk (keep more on hand to use as needed)
Salt and freshly ground black pepper, to taste
Sliced tomatoes, to serve
Toast, to serve
Directions:
Directions:
In large, non-stick skillet, cook chipped beef in butter until edges frizzle, adding butter and chipped beef a little at a time (use more or less butter, as desired, or needed). Blend in flour, a little at a time, until it is dissolved completely (again, use more or less, as desired, or needed). Slowly add milk, a little at a time, stirring constantly. Bring to a boil and then reduce heat to medium, and cook, stirring constantly, until thick.

Serve over toast, with tomato slices and additional salt and freshly ground black pepper.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A Lindsley Family favorite and a must at our Family Christmas Breakfast. Use your judgement with the measurements and adjust as needed. Using low-sodium chipped beef and unsalted butter will require salt as you finish it up or at the table. I think it's easier to add the salt to your preference, rather than it being too salty to eat! Also, I use skim milk, to keep the amount of fat down, but whatever kind of milk you have on hand will work just fine.

 

 

 

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