Creamed chipped beef recipe?
> Chris Marksberry wrote:
>
>>
>> This is basically what everyone else said, but I put together a recipe
>> for my own use:
>
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 4 1/2 ounces chipped beef -- (2 jars)
>> 2 cups 2% milk
>> 2 tablespoons flour
>> 2 tablespoons butter or margarine
>> pepper
>
> That's a mighty thin white sauce, isn't it?
>
Yep, and it's meant to be. After I add the sliced beef to the sauce it
thickens to the texture of a thick white sauce after it has cooled a bit. I
usually make creamed chipped beef an hour or so ahead of time and then
reheat it when we get hungry.
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