"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Creamed Chipped Beef Recipe

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This recipe for Creamed Chipped Beef, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mommom
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2-3 oz. pkgs. chipped beef (I prefer to use the low-sodium style)
4 tbsp. unsalted butter (keep more on hand to use as needed)
4 tbsp. flour (keep more on hand to use as needed)
2 cups 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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