Creamed Chipped Beef ~ Homemade
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 99.5
- Total Fat: 4.6 g
- Cholesterol: 26.0 mg
- Sodium: 248.1 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.1 g
- Protein: 9.6 g
IntroductionWe traditionaly make this for Holiday Breakfasts or Brunch. I run the dried beef through a food processer, unless the seller has chipped the dried beef thin enough. We traditionaly make this for Holiday Breakfasts or Brunch. I run the dried beef through a food processer, unless the seller has chipped the dried beef thin enough.
1 lb. thinly chipped Dried Beef
1 Tbs. Light Butter
1 Tbs. apox. of Flour
1 tsp. dijon Mustard
1 cup Skim Milk
1 can Cream of Mushroom Soup
1/2 cup sliced fresh Mushrooms
1/2 Tbs. dried Onion Flakes
Optional 1/2 Tbs. Worchester Sauce
I serve mine over light 7 grain Pepperidge Farm Bread = 86 calories for 2 slices, toasted. Husband and daughters prefer heartier white bread, Artisian bread toasted. My Dad liked a slice of tomato on his toast, topped by this.
You can also serve it in Puff Pastry Cups, or a basket of toast points , for Showers or Brunches.
Or over Baked potatoes for a hearty Brunch Lunch Entre'.
Left overs reheat well.Try a spoonful over scrambled eggs, it is great.
In a large electric frying pan or large regular frying pan. stir butter in to flour, cook for a minute or two, add milk, stir and cook, stir in dried onion flakes,mustard, soup, mushrooms and dried beef. You can add 1/2 Tbs. of Worchester sauce, optional, at this point. Heat, stir to blend, cook all together till thickened, about 10 min.
Serve over toast.
Serving Size: Makes about 10 servings over toast.