Chipped Beef
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | jar |
beef
dried, chopped |
*
|
| 2 | large |
eggs
hard-boiled, chopped |
|
| 2 | cups |
milk
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | jar |
beef
dried, chopped |
*
|
| 2 | large |
eggs
hard-boiled, chopped |
|
| 473 | ml |
milk
|
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
butter
or margarine |
|
Directions
Make a white sauce by melting the butter in a double boiler, stirring in the flour and adding the milk gradually.
Cook, stirring constantly to the thickened sauce.
Add pepper and check for salt. Adjust if necessary.
We like it served over toasted English Muffins.
This will make enough sauce for about 6 to 8 muffin halves, depending on how generous you are with the sauce.
