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Prep 5 mins
Cook 10 mins
This is the absolute best Chipped Beef i've ever had. If you don't like sherry, that can be omitted.
- In heavy saucepan, melt the butter and saute the yellow onion until clear.
- Stir in the flour with a whisk and then the hot milk, stirring all the time until the mixture thickens.
- When the mixture is thick, add the remaining ingedients and heat for a moment.
- Serve over toast.
You've done it now. I am now the best "Creamed Chipped Beef" maker on "The Longmeadow Farm". So, thank goodness I have now memorized this recipe. And what a recipe it 'tis. Very smooth and oh so good, even to the very last drop. I followed this exactly, and enjoyed putting the sherry in.... I have used that in the sauce, however, this is the little tang that has been missing from my previously made "gravy" for chipped beef. This deserves 10 stars..will be making this from now on. I also rinsed my chipped beef prior to putting in the gravy, and it really helped cut back on the salt taste. Thanks, Bliss! Made for the heck of it, April 2010
Sooo good that dried beef is now in our California earthquake kit! I used smoked paprika. This is very salty and we like it that way. You can soak the chopped up beef in hot water for a few minutes and then drain it if you need/want it to be less salty. Leap into adventure and use the dry sherry. It is fabulous and you can use the rest in Chinese food. The only drawback is the dog, who falls over and acts like he will expire if he can't lick the plate. Thanks, Bliss!
Made this for a family brunch and it was a Big Hit! My Bro-in Law eats as a hobby and called it "hands down, the best he ever had." The whole clan liked the added kick compared to more traditional recipes. Easy to adjust spice level to match taste buds. This will be THE only creamed chipped beef recipe I use!