Often referred to as “Sh** on a Shingle”, creamed chipped beef has been a favorite weekend breakfast in my family forever. My mom made it. I made it. And now my sons make it. It’s easy and can even be made gluten free (for us sensitive folks) with rice flour. Essentially a basic white sauce with meat, Creamed Chipped Beef can be served over toast, baked potatoes, home fries, noodles (rice noodles), or even waffles. Serve it for breakfast, like we do, or serve it for dinner with a side of vegetables.
The recipe below makes two very hearty servings. My instructions differ slightly from most. I choose to make it like my mother does. I saute the beef pieces in butter before adding the flour and milk.
- 1/2 lb. chipped dried beef, chopped
- 1/2 stick butter
- 4 Tablespoons flour (rice flour works well)
- 2 1/2 cups milk
- salt and pepper to taste
- Melt the butter. Add the chopped dried beef. Saute until the ends of the beef curl.
- Add flour and stir until absorbed into the butter. Stir in milk. Heat the mixture to a boil and then simmer until thickened.
- Taste and season with salt and/or pepper
- Spoon over toast or potatoes (baked potato, home fries, etc.)
If your creamed chipped beef becomes too thick, add a bit more milk. If it’s too thin, put 1 T. flour into a small bowl and whisk in 2 T. cold milk until smooth. Then stir it slowly into the hot mixture.
Leftover Creamed Chipped Beef can be heated in the microwave.