Don't you just love Sunday brunch? I know I do! Today we relaxed with the paper and a recipe that I have been making- oh, forever. It is Creamed Chipped Beef on Toast. In war times, military men called it "shit on a shingle." I usually make toast and tear it into pieces. I've also served it over biscuits.
Just how long have I been making creamed chipped beef on toast? Since I was a newlywed in 1978. We were married on September 16, 1978 and this was in the Columbus Dispatch on October 18. I was very young and working hard at being a good Suzy Homemaker. Just for the record, I haven't been Mrs. Don Bennett since 1989.
But, I'm still making creamed chip beef on toast.
Here is the recipe I follow:
4 Tablespoons butter
4 Tablespoons flour
2 Cups hot milk
1 3 oz package chipped beef (I use Buddig or Eckrich)
salt and pepper
Melt butter, stir in flour. Cook over medium heat for two minutes until it is a smooth paste. Add hot milk gradually, stirring constantly for 3-4 minutes until smooth and thick. Cut chipped beef into small pieces and stir in. Serve over toast or biscuits.
I use real butter and 2% milk. In my opinion, you just can't make gravy with skim milk. Doug thinks I'm crazy but before adding the beef, I pour the gravy into my blender and give it a whirl. I feel it makes it thicker and creamier. Don't knock it until you try it. Oh, and even though he gave me grief for using my blender, he sure gobbled it up!
This makes a nice warm breakfast or dinner in winter or an excellent Sunday brunch.