| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Chipped beef; chopped |
| 1 | Stick butter; (or, 8 Tablespoons, or 1/2 cup) | |
| 4 | tb | Flour; about, (up to 6) |
| Whole milk; or half 'n' half | ||
| White pepper | ||
| 1 | ds | Nutmeg |
INSTRUCTIONS
Melt butter in large saucepan. Add chopped chipped beef, and saute for a few minutes. Dump in the flour and mix well - reduce heat and cook about 5 minutes, stirring continually. Pour in enough milk or light cream to cover the beef. Cook over medium heat - if it gets too thick, add more milk, continue to cook, and keep adding milk, a little at a time, if necessary, until the thickness is what you want. Add some ground white pepper and a dash of nutmeg. Put on very low heat, and cook about 20 minutes, stirring often. The key to ANY sauce to which you add flour is cooking it long enough to get out the flour taste. The minimum amount of time for that is about 10 minutes. Longer is better, to give the various flavors time to "marry." Posted to TNT Recipes Digest, Vol 01, Nr 966 by Patricia McGibbony-Mangum <pmangum@primenet.com> on Jan 26, 1998
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