This simple recipe from "Southern Living Our Best Recipes volume 1" made me want to try it again. In the military, my husband says it was usually served for breakfast; we ate it for light suppers. He, like many other servicemen, actually liked it, as did I as a kid.
In our area, dried beef is a specialty at locker plants and meat markets like In’t Veld Meat Market and Ulrich’s Meat Market in Pella. It is wonderful and very expensive. I once tried the good stuff in cream sauce – it disintegrated. For this recipe, you really need the dried beef in the jar. You don’t need to add salt, and this isn’t a dish for low-sodium diets.
I didn’t use the traditional toast as I had some leftover cornbread. We split and toasted the cornbread and served the Chipped Beef over it – delicious and a good way to make use of cornbread. It can also be served on toasted English muffins, mashed potatoes or baking powder biscuits.
1 small jar dried beef -- 2 1/2 ounce jar
1 tablespoon flour, all-purpose
1 tablespoon butter
1 ½ cups whole milk
4 slices bread
Put shredded beef in pan, sprinkle with flour, add butter, and slightly brown. Add milk and stir until thick.
Meanwhile, toast bread and butter well. Serve beef mixture on toast.
4 servings
2011 Cost: $3.16 or 79¢ per serving for sauce only.
Per Serving: 249 Calories; 9g Fat (33.3% calories from fat); 22g Protein; 19g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 2177mg Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat.
*Thanks to Seabeecook.com for the link.
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