HOW DO YOU MAKE CREAMED CHIPPER BEFF ON TOAST?
Anybody here have any dishes from their youth they still yearn for? Chipped beef on toast is one of those recipes, and it’s one of my faves. I know it’s not really elegant or healthy for me, but I still like it. It was one of my all-time favorite meals because my parents made it for us frequently when I was growing up. I only cook this dish once a year, usually on my birthday, because it’s simply not good for any of us. I made it today in honor of my father’s 80th birthday, which was this year. Even though I wish my father had been there to experience it with us
Even though I wish Dad could have been present to share it with us, he was pleased that I had prepared it in his honor. It tasted fantastic, as it always does, and we all devoured it. Breakfast would have been much better if I had had it with my father, but that didn’t happen.
It’s easy to rehydrate dried beef with this creamy, gravy-like white sauce, and adding a sprinkle of black pepper to this simple recipe adds a little depth of flavor. Although many people like to serve creamed chipped beef over thick, golden pieces of Texas toast, the dish may alternatively be served over warm buttermilk biscuits (see recipe below). Many people remember it as a breakfast dish from their childhood, but we believe it’s a wonderful weekend meal to have on hand every now and again. What a meal that transports us back in time!
INGREDIENTS NEEDED FOR THIS CREAMED CHIPPED BEEF:
Dried beef slices rinsed well, and chopped into strips, I used one jar.
4 large spoons.Of soft salted butter.
4 large spoons.Of flour.
A pinch of cayenne, optional.
2 Cups.Of whole milk.
To season, I used Sea salt and freshly cracked pepper.
Texas toast slices to serve with. You can also use biscuits if desired.
PREPARATION:
