Creamy Chipped Beef

This recipe is an old-fashioned recipe from years gone by.  Traditionally served over white bread, this can be served with other bread items.  It would be a great change from leftover turkey after Thanksgiving by serving it over leftover rolls.  I found the “chipped”/dried beef in the grocery aisle where the tuna is – or “canned meat” aisle.

 

5 ounces chipped (aka dried) beef (from a jar; rinse & drain well)

3 1/2 cups ND milk (I recommend almond or cashew)

3 tablespoons of flour

1/3 cup of Earth Balance or your choice of ND “butter”

Pepper

Smokey spice blend, about 1/8 to 1/4 teaspoon

 

 

Melt “butter” in a skillet; add drained beef (I quartered my beef slices, but could be cooked whole); cook until the edges of the meat curl, maybe 5-10 minutes.  Sprinkle flour over top & mix in creating a roux (thick paste) and cook 2-3 minutes (this cooks the “flour” taste off).  Slowly pour milk into pan over medium heat & bring to a boil, stirring occasionally; stir in spice mix.  Once boiling, turn heat down a bit & stir constantly until thickened to desired thickness, about 20 minutes.  Pepper to taste.

 

To serve, toast 4-6 slices of bread; pour chipped beef over bread & serve.

 

Note:  No salt will be needed as the meat is heavily salted.  Even with rinsing, it should still have enough salt to flavor the dish.

 

 

Have you ever had chipped beef?  Comment & let me know.

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