| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
|
Jar armour dried beef |
| 4 |
tb |
Flour |
| 4 |
tb |
Butter |
| 2 |
c |
Milk |
| 1/4 |
ts |
Ground white pepper; (or to taste) |
|
|
Grating of fresh nutmeg |
|
|
Optional: 2 tbs. dry sherry |
INSTRUCTIONS
Remove beef from jar and cut into thin strips. Fluff the pieces so they
don't all stick together in their layers. Put in a bigger lidded jar.
Rinse beef -- it's way too salty and too stiff -- by pouring hot water in a
jar with beef, covering with lid and shaking. Drain off and repeat.
Make a Basic White Sauce:
Heat the butter and flour over medium heat, stirring constantly, until it
foams and the flour aroma is gone. Add the milk 1/2 cup at a time, stirring
constantly with a wire whisk or wooden spoon until the sauce boils and
thickens.
Add the now-damp beef strips, stirring until the sauce is smooth. If too
thick, add more milk, and if too thin, keep heating and stirring. Taste for
seasoning. You usually don't need any salt.
Pour over toast and eat with a knife and fork.
NOTES : This is my recipe -- I patterned it after Stouffer's frozen Creamed
Chipped Beef
Recipe by: Suzy Wert
Posted to MC-Recipe Digest V1 #1064 by SuzyWert@aol.com on Jan 30, 1998
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