Monday, February 2, 2009

Creamed Chipped Beef


Here's a Quaile Family staple that will surely satisfy the heartiest appetite. My Mom used to make this whenever she cooked a big Sunday breakfast, and it just wouldn't be an Easter Brunch or a Midnight Breakfast on Christmas if we didn't serve it. My Dad, in particular, is a HUGE fan. Oh, and here's a little trip in the way-back machine for my family......I don't know if my siblings will remember this, but Mom used to call it "frizzle" beef. (a name referring to the way the slivers of beef curl and crisp when you fry them). Guys? Anyone else remember that?
Anyway, if you've never tried it or never heard of it, you MUST give it a try. It's quick, simple, and inexpensive to make. It's one of those comforting "stick to your ribs" sort of dishes that always hits the spot. Serve it for breakfast, lunch or dinner!

1 (3oz) sliced dried beef
4 tbs butter
4 tbs flour
2 cups milk
dash of Worcestershire sauce
freshly ground black pepper

Roughly chop the dried beef. Place in a skillet with butter. Saute over medium heat until it begins to crisp. Sprinkle in flour. Stir and saute until flour and butter are well combined, about 2 minutes. Slowly whisk in milk, Worcestershire sauce, and pepper. Continue to cook, stirring constantly until it thickens. Serve over toast, biscuits, potatoes, or even rice. Delish!

Tips:
I'm serious when I say that it must be stirred constantly. When you add the milk, you just have to stand there and stir. You'll be amazed at how quickly it pulls together into a thick sauce. If you walk away, even for a minute, you risk burning the bottom, and that's just a whole lotta no fun.
If you're serving a crowd, say for a breakfast buffet, double or triple the batch and keep it warm in a crock pot. Then people can serve themselves as they fix their plates and it'll be nice and hot for them.
My family likes to serve it over hash brown potato patties. You know, the ones that come in a sleeve in your grocer's freezer. They're super convenient because all you do is bake them on a baking tray until they crisp up. Simple!

1 comment:

Cathy said...

Yes, I definitely remember "frizzle beef." When I first started going to diners as a teenager and saw creamed chipped beef on the menu, I had no idea what it was. I think we should go back to calling it frizzle beef - it's way more fun to say!