CREAMED CHIPPED BEEF ON TOAST

HOW TO MAKE CREAMED CHIPPED BEEF ON TOAST

This traditional military staple is a supper that is not only excellent but also reasonably inexpensive. You won’t be able to get enough of the velvety sauce that’s flecked with bits of dry meat and is ready in minutes. A touch of cayenne pepper brings up the fire.

The delicacy known as “crap on a shingle,” which consists of creamed chipped beef on bread, is a comfort food that is robust, full, and will cling to your ribs. It also has a hint of nostalgia. A dish that has been passed down through the family for many years and was just as common back then as macaroni and cheese is now. This SOS dish is fantastic for supper, but in our home, breakfast is where it’s at. We have it almost every day. If you’ve never had creamed chipped beef before, it consists of finely chopped dry beef that is combined with a creamy white sauce and then served on bread (the “shingle” aspect of the dish). Discover how to produce SOS in little more than ten minutes flat.

This simple and cost-effective meal owes its widespread appeal to the United States armed forces. Since it was inexpensive, satisfying, prepared with primarily shelf-stable ingredients, and fed one hundred people, creamed chipped beef on toast was a dish that appeared on the menu for warriors on a regular basis.

THE INGREDIENTS LIST:

Dried Beef; I used 4-ounces.

3 large spoons.Of slated Butter; softened to room temp.

430 millilitres.Of whole Milk; equal to 2 cups.

¼ Cups.Of All-Purpose Flour.

1 small spoon.Of Salt

¼ small spoon.Of Black Pepper.

Toasted Bread Slices.

PREPARATION:

First Step:

In a saucepan, over medium-high heat, butter should be melted; and once it has melted, you can add the flour and whisk to create a roux.

Second Step:

Stir the milk into the roux mixture in a slow, steady stream. In the event that you have not previously done so, cut the steak into squares.

Third Step:

Place beef, salt, and pepper into the cooking pot. Remove from heat after bringing to a simmer for two to three minutes, in order to enable the gravy to thicken.

Fourth Step:

Toast bread with the gravy drizzled over the top in an open-faced sandwich-type presentation.