I love old school recipes!! Today’s recipe comes from the US Army and dates back to 1910. Creamed Chipped Beef over Toast.
Talk about a simple and hearty meal that was responsible for feeding hundreds of thousands of military folk. The original recipe calls for salted preserved meat AKA chipped Beef but in today’s recipe we are using our very own preserved meat. Unsalted 1,000 day old dried beef!!
I realize that this isn’t a very practical ingredient so if you want to make this recipe as it is written I’ve added a link to chipped beef. Alternatively you can simply use ground beef or pork which is what was eventually used to make this dish for the troops.
Enjoy the video and the recipe. If you have any questions be sure to let me know.
Here are a few things you might find useful when making this recipe
- Chipped Beef
- 17 inch Lodge Cast Iron Skillet
- Custom Cutting Board (use discount code 2GUYS15 at check out for 15% off 😁)
Creamed Chipped Beef over toast
Prepare the chipped beef
- Soak the chipped beef for a few minutes in warm water. Drain and cut into small strips.
For the gravy
- in a skillet add the butter and on a medium/low heat melt. Add the flour and stir often so as not to burn. After 5 minutes of cooking add the evaporated milk and beef stock. Whisk vigorously so lumps do not form. Once you have a smooth consistency, add the black pepper and the chipped beef.
- Stir well to incorporate the beef. Add the parsley and taste for seasoning.
- If you find the gravy too thick add a little beef stock till you get to the desired consistency.
- Serve over buttery toast. Enjoy
If you plan on using ground beef or pork
- Start by cooking your ground beef or pork in a skillet breaking the ground meat up into small pieces.
- Next add the butter and the flour. Cook for 5 minutes.
- Add the evaporated milk and beef stock and stir well till a smooth gravy forms.
- Add the pepper and parsley and taste for additional spices.
- Serve over butter toast.
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