Kathy's Chipped Beef
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef
dried |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | pinch |
dry mustard
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef
dried |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | pinch |
dry mustard
|
*
|
Directions
*(for a more authentic military flavor, use canned evaporated milk) Remove the beef from the package, and tear into shreds.
Melt the butter, and briefly sauté the beef in the butter (it should just become slightly crispy).
Add the flour, and stir until the whole mess congeals slightly and begins to look a little like wet beach sand (DO NOT brown the flour).
Stir in the milk, and whisk until smooth.
Season to taste with salt, pepper, and dry mustard.
Simmer briefly until thickened and all the floury taste is removed.
Serve over mashed potatoes, rice, biscuits or toast.
