| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | Flour |
| 2 | c | Milk |
| Salt & pepper to taste | ||
| Chipped Beef; washed and sliced in thin strips |
INSTRUCTIONS
Melt butter in large skillet. Sprinkle flour into butter, stirring into butter until smooth paste. Slowly add milk, wisking to avoid lumps. Add chipped beef, stirring to distribute evenly. Cook on low for about 5 minutes. Taste and add salt & pepper as needed. Serve hot over toast. I have doubled and tripled this recipe with no problem. I adjust the sauce to how many are eating and use whatever I have with the chipped beef. I have never had complaints about to little beef (although I probably have spread it a little thin) and certainly have never had too much meat. Posted to EAT-L Digest by KateyKC <KateyKC@AOL.COM> on Dec 6, 1997
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