"Old-School" Creamed Chipped Beef

Let's face it. This is about as old school as it gets. Creamed Chipped Beef over Toast. You know it. And, you either love it or hate it. {I happen to love it.} It's about as simple as it gets, too, with regards to preparation. The ingredient list is a very basic one and it takes like, maybe fifteen minutes from start to finish. If you recall this fondly from your childhood, you know just how comforting and awesome it can be.

 

 

Even growing up in a pretty conservative, religious home, I still recall this recipe being {affectionately} referred to as "S**t on A Shingle." I'm always surprised that so many people have never heard of this.  This was a common meal in our household ... probably because it was so inexpensive to make. But, I absolutely loved it. Still to this day, it takes me back to my childhood and those comforts of home when I make this.  It's not particularly healthy, but it is super delicious.

The gravy can be served over toast or mashed potatoes.

Serves 4 - 6.


Ingredients:

8 tablespoons butter
1/2 cup flour
3 1/2 cups whole milk
1 jar dried beef, quickly rinsed in warm water and chopped
Black pepper
Salt, as needed
Pinch of freshly-ground nutmeg

Directions:

Melt the butter in a large sauté pan over medium-low heat. Sprinkle in the flour.

Whisk to combine, then allow the raw taste of the flour to cook off for a few minutes - whisking occasionally.

Whisk in milk. Continue whisking until no lumps remain and "gravy" is smooth. Reduce heat to low. Switching to a large spoon or rubber spatula, stir in the beef. Season with nutmeg and lots of black pepper. Taste and add salt, as needed {the beef is usually quite salty, so beware}.

Serve over buttered toast or mashed potatoes.  Additional milk can be whisked in - as needed - if your gravy becomes too thick for your preference.

08/15/17:  Updated photos and made clarifications to post/recipe.