Ingredients FOR THE CAKE: 5 egg whites, room temperature ¾ cup buttermilk ¾ cup unsalted […]
HOW TO MAKE CREAMED CHIPPED BEEF ON TOAST?
Does anybody out there have any childhood recipes they still crave for? One of those dishes is chipped beef on toast, which is one of my favorites. I realize it’s not really elegant or good for my health, but I still like it. While growing up, my mother and father prepared it for us on a regular basis, and it has remained one of my all-time favorite breakfasts. For the simple reason that it’s not healthy for any of us, I only cook this dish once a year, typically on my birthday. For this year’s celebration of my father’s 80th birthday, I created it today. 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 were 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.
Make sure to thoroughly rinse the pieces of dry beef since they are quite salty! Once you’ve thoroughly cleaned the dish, blot it dry with a paper towel.
Using a sharp knife, you need to cut the steak into bite-size pieces and set it aside for later.
In a large saucepan, melt the butter over medium heat until it has melted completely.
Whisk in the flour and a sprinkle of cayenne pepper to the melted butter until everything is completely incorporated and the butter is hot, approximately 45 seconds total.
While whisking continuously, carefully pour in the milk until the mixture is smooth.
After you’ve added all of the milk, you may add the chopped dry meat.
Now, you need to cook for a few minutes, stirring regularly, until the sauce has thickened.
Depending on your preference, season with sea salt and freshly cracked pepper to taste, as required.
Last but not least, you need to serve on top of toasted bread, or over biscuits immediately. Hope that you’ll enjoy it!!