Creamed Chipped Beef In The Test Kitchen



I have had some great examples of creamed chipped beef over the years.

However, as a kid moving from one army base to another, I fully understand why some regard that dish as S.O.S.

My first try wasn't a home run, but it was not an abject failure either.

I started with a 4.5 ounce jar of the dried beef. I brought a large saucepan of water to a boil, turned off the heat, then separated the slices and soaked them in the hot water for 5 minutes. The beef was then drained and cut into thin strips.

I made a roux with 4 TBS of butter and 4 TBS flour. This was cooked over low to medium heat for about 3 minutes, so that the flour would taste cooked rather than raw. I whisked in 1 cups of milk and 1/2 cup cream, 1/2 tsp of dry mustard, ground pepper, and 1/4 tsp ground ginger. When thickened, I added the beef strips. This can be served over toast, rice, or baked potatoes. It makes enough to serve 4.

My test audience thought it was good, but would be better if it tasted richer. My thoughts for this goal are to make the sauce with chicken broth, and perhaps with more cream. I may also try adding some sauteed mushrooms.



Posted: Mon - December 6, 2004 at 09:36 AM        

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