Friday, July 8, 2011

Non-Salty Chipped Beef

Hey everyone, whatcha having for breakfast this weekend? How about Chipped Beef! Folks that don't care for it usually say it's too salty, well there's a very easy fix for that... Soak it in hot tap water for about a count of 10. That's it, problem solved! I usually buy the little jars but I've also (carefully) soaked the beef in the pouch. It's not the prettiest subject for photos but it is a good breakfast!

You will need:

Chipped Beef 101
1. Fill the jar with hot tap water, count to 10... (one Mississippi, etc.)
2. Drain the water and chop up your onion and the meat.
3. In 10" skillet melt butter and cook onion over medium heat until it starts to get tender.

4. Add the flour.
5. Stir flour into the butter and onions and cook for about one minute.
6. Add the milk and stir until it's not lumpy.

7. While constantly stirring, turn the heat up a bit until the milk begins to bubble. Turn the heat down to medium and cook until the milk thickens up. Add pepper to taste.
8. Add the meat, trying to separate it as you put it in.
9. Turn off the stove and let the meat heat through. Check for seasoning, you may actually have to add some salt back into it!

Chipped Beef
One 2.25oz jar of Dried Beef
1 1/2 Tblsp butter
1/4 onion, baseball size, diced
1 Tblsp A/P flour
1 C milk
S&P to taste
Sautee onion in butter till soft. Add flour, cook for a minute, add milk. While stirring constantly, bring to a gentle boil, reduce heat and stir until thickened. Add beef and serve over bread or potatoes.

Notes:
  • This can be served over bread, biscuits, potatoes, anything. Add a couple fried eggs and some fruit and you have a very hearty breakfast.
  • This is basically just a white sauce with meat. I added a little extra butter for the onion.
  • Oh... and you don't need a cool spatula with little pigs on it, but it sure brings something to the party!
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