This tasty, easy,
inexpensive dish gets a bad rap, perhaps because it was served to lower
ranking members of the military who gave it a rather unfortunate name, that,
equally unfortunate, stuck. Who knows? But I hope to change all of that with this recipe,
and encourage you to make this simple dish, adaptable for breakfast, brunch,
lunch, or, when served atop a baked potato, dinner!
Creamed chipped beef is probably one of the most inexpensive dishes that you can serve, and it takes only about fifteen minutes to prepare. I added flavor to my version in the form of thinly sliced leeks. I used the incredibly convenient Cleaned and Sliced Leeks from Melissa's Produce, but if you can't find these in your area, just thinly slice your own. I had it for brunch this morning, served atop a toasted English muffin, with a dish of sliced fresh peaches, and a cup of coffee. What a delicious way to start the day!
Creamed chipped beef is probably one of the most inexpensive dishes that you can serve, and it takes only about fifteen minutes to prepare. I added flavor to my version in the form of thinly sliced leeks. I used the incredibly convenient Cleaned and Sliced Leeks from Melissa's Produce, but if you can't find these in your area, just thinly slice your own. I had it for brunch this morning, served atop a toasted English muffin, with a dish of sliced fresh peaches, and a cup of coffee. What a delicious way to start the day!
Creamed Chipped Beef with Leeks
1/2 cup thinly sliced leeks
1 2-ounce package dried beef, sliced in thin strips
1-1/2 Tablespoons of butter, divided
1 Tablespoon flour
1 cup milk
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste
Place 1/2 Tablespoon of butter into a 7” saute pan. Allow butter to melt over medium heat. When melted add the leeks and cook until soft. Remove leeks to a bowl and set aside while you “frizzle” the beef (which is what my mother always called it), namely cook it until is it limp and, well, frizzled. Remove the beef to the bowl with the leeks and set aside.
Place remaining 1 Tablespoon of butter into the pan and melt. Stir in flour and cook, continuing to stir, for 1-2 minutes until butter and flour are fully incorporated. Slowly pour in milk and cook until thickened. Stir in Worcestershire sauce and then add the leeks and beef and heat through. Serve atop toast, English muffins, biscuits, or a split baked potato for a more substantial meal. Serves two.
1 2-ounce package dried beef, sliced in thin strips
1-1/2 Tablespoons of butter, divided
1 Tablespoon flour
1 cup milk
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste
Place 1/2 Tablespoon of butter into a 7” saute pan. Allow butter to melt over medium heat. When melted add the leeks and cook until soft. Remove leeks to a bowl and set aside while you “frizzle” the beef (which is what my mother always called it), namely cook it until is it limp and, well, frizzled. Remove the beef to the bowl with the leeks and set aside.
Place remaining 1 Tablespoon of butter into the pan and melt. Stir in flour and cook, continuing to stir, for 1-2 minutes until butter and flour are fully incorporated. Slowly pour in milk and cook until thickened. Stir in Worcestershire sauce and then add the leeks and beef and heat through. Serve atop toast, English muffins, biscuits, or a split baked potato for a more substantial meal. Serves two.
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4 comments:
That is one of my favorite dishes. I love it for breakfast, lunch or dinner. Especially with home made biscuits.
Thanks for your recipe.
Mary
This has been one of my husband's favorite meals since childhood. He likes his over toast, and I eat mine over a small baked tater. The addition of leeks and Worcestershire would probably make me like it better. ;) As usual yours looks amazing.
My Grandpa loved this dish...your version looks so good!
Thanks for joining Cooking and Crafting with J & J!
This is such an interesting dish. I never had this before.
Thank you for sharing this recipe at Cooking and Crafting with J & J.
We hope to see you again.
Julie xo
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