Creamed chipped beef on toast
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Chopped yellow onion |
| 3 | tablespoons | Flour |
| 2 | cups | Hot milk |
| ½ | pounds | Dried chipped beef |
| ¼ | teaspoon | Paprika |
| Freshly ground black pepper to taste | ||
| Tabasco to taste (optional) | ||
| 1 | tablespoon | Dry sherry |
Directions
This is actually a very popular dish made so by the Pennsylvania Dutch.
It was immortalized by the U.S. Army, the troops having thought up an unprintable name that is now abbreviated and actually used on every truck-stop breakfast-joint menu in the country. I love it, if prepared properly. It makes for a great change at breakfast time, regardless ofyour memories ofbad versions of this dish while in the army. I happen to know that there are a lot of closet S.O.S. eaters out there! In a heavy saucepan melt the butter and saut‚ 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. I heat my milk in a microwave. When the mixture is thick, add the remaining ingredients and heat for a moment.
Serve over toast. Calm down, it is very good! From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .