Recipe: Creamed Chipped Beef on Toast (Southern Living, 1990's)

Chipped beef--very thin slices of salted, smoked, beef packed in glass jars--has long been an essential part of the American pantry. So says my "joy of Cooking (cookbook). The chipped beef (cured) has a distinctive flavor. You really can't make an authentic "chipped beef" dish with fresh meat.

CREAMED CHIPPED BEEF

1 (5 ounce) jar dried beef, chopped
2 Tablespoons butter or margarine, melted
4 1/2 cups milk, divided use
1/2 cup all-purpose flour
1 teaspoon beef-flavored bouillon granules
1/2 teaspoon salt
1/4 teaspoon ground white pepper
FOR SERVING:
Toast or 8 commercial frozen puff pastry shells, baked

Saute beef in butter in a large skillet 1-2 minutes. Stir in 3 1/2 cups milk; simmer 2 minutes. stirring often.

Combine flour and bouillon granules in a small bowl; gradually stir in remaining 1 cup milk. Gradually stir flour mixture into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly (you don't want lumps). Stir in salt and pepper.

Source: Southern Living magazine, 1992

My version was: simply make a basic white sauce -- doctor it up with salt, pepper and beef bouillon granules. Chop your chipped beef, add to white sauce and simmer for a few minutes.

I mostly served it on toast but sometimes on waffles or biscuits.