Cream of Chip Beef
Minutes: 20 Servings: 2
This recipe comes from my who had served in the Korean War. He fondly remembers it as tasty army food. The recipe is written the way my grandmother and mother have prepared the dish. The ratio being one package of beef for one serving of sauce, (one tablespoon butter or margarine, one tablespoon flour, three-fourths cup of milk). I like more sauce than beef, so I make the ratio two:one, (two tablespoons butter or margarine, two tablespoons flour, and one and a half cups milk,) to one package of beef. Try it one way, if you are not fond of it you can try it the other way.
(Price indicator based on ingredients bought that are not considered a ‘staple’ of the pantry. ‘Staples’ for this column include: Soups/broths, flour, sugar, spices, brown sugar, eggs, milk, olive oil.)
2 tablespoons butter or margarine 2 tablespoons all purpose flour Black pepper to taste 1 1/2 cups milk (warmed)
2 (2. oz) Packages of thin sliced beef like Budding Beef, sliced into small bits 2 slices of bread
In a two quart saucepan melt butter, stir in flour and pepper. Add milk all at once, cook and stir over medium heat until thickened and bubbly.
Three minutes before sauce is done, start toasting the bread slices. Add in beef and stir well to break up clumps of beef. Serve sauce over toast.
Complement the hues of cream of chip beef with a side of asparagus and mustard sauce. For this side dish warm a can of asparagus. While warming combine one tablespoon Dijon or spicy brown mustard, one tablespoon sour cream, one tablespoon honey and a pinch of salt and pepper. Stir well; taste and adjust ingredients to taste. Spoon sauce over warmed asparagus.