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A Cooking Adventure with Thom

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Creamed Chipped Beef

Thom Hackett
Servings: 4





3 tbsp. unsalted butter
˝ lb. paper-thin dried beef slices, shredded
3 tbsp. unbleached all-purpose flour
2 cups whole milk
1 cup half-and-half
⅛ tsp. freshly milled white pepper
1 tbsp. minced fresh chives
Pinch of freshly grated nutmeg
4–6 slices toast
1 tbsp. minced fresh parsley

Cooking Method

1. Melt the butter in a large skillet over medium heat. Stir in the dried beef and sauté until it develops a few crisp edges, about 5 minutes. Stir in the flour and cook until it just begins to color.

2. Slowly whisk in the milk and half-and-half, then add the pepper, chives, and nutmeg. Continue cooking, stirring constantly, until thickened and creamy but still pourable, about 5 minutes longer. Ladle over toast, scatter with parsley and serve immediately.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183