Creamed Chipped Beef over toast
A 1910 US Army Recipe - AKA S.O.S
- 1 lb chipped beef ground beef or pork will work as well
- 1 oz butter
- 1.25 oz AP Flour
- 1.5 oz evaporated milk
- 1.5 cups beef stock
- 1/4 tsp black pepper or to taste
- 2 tsp fresh parsley chopped
- salt to taste
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.