10 Reviews

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

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Andi of Longmeadow Farm April 25, 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!

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Debbie1951 December 11, 2006

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!

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gskoetz_11663899 February 21, 2011

Best, most flavorful creamed chipped beef I have ever made or eaten! I used chardonnay in place of sherry. Delicious! Doubled the recipe, except the onions. Phenomenal!

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keal19 May 18, 2009

I had been craving this for some time but did not have the dried beef on hand. I couldn't take it any longer. Forged ahead and made it with deli corned beef, used a tblsp of white wine (no sherry). This stuff is creamy and has the sparks that makes it not your ordinary SOS. Made it again and added a little corn and peas just for fun. Again, wow I liked it! Thanks for sharing will make a special effort to try with the chipped beef for sure!

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Jockey December 02, 2008

Fantastic! Used sliced, smoked cured beef (a treat in itself). It isn't quite as salty as chipped beef, so we did add salt and pepper at the dinner table. Used cream sherry (didn't have dry) and served over biscuits (got them in frozen food section in a "peel off plastic top container.) Perfect with your recipe! Thanks, Bliss, for posting! I cannot wait to serve your wonderful recipe to company.

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M. Joan September 09, 2007

I loved this as a kid and have been thinking about it recently. Instead of using my Mom's recipe -- just white sauce with the chipped beef tossed in, I tried this and it is ever so much bettr. I did rinse the beef to cut the salt. Great little old fashioned dish.

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Vicki in AZ February 17, 2007

Excellent! The Tobasco Sauce added that extra zing to keep our tastebuds craving more. Thanks for the wonderful recipe - this is a keeper!

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Chef Chelle in PA February 27, 2006

My husband recently mentioned a childhood (and military mess hall) memory of creamed chipped beef on toast, and asked me to find a recipe for it. I made this today, cutting in half, but otherwise following the recipe exactly, and he said it was much better than he's ever had, and asked me to save the recipe. That certainly rates a high five in my book. Thanks for sharing.

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PanNan December 26, 2004

This was awsomely delicious. I searved it over biscuts. My husband and children loved it. The sherry was an excellent touch. I will make this again.

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Tracie Altland June 10, 2004
Creamed Chipped Beef