My sister Eileen found this while going through some old boxes of stuff – one of Mom’s recipe cards for a real family favorite, chipped beef. This one’s a classic, and definitely more robust than the basic recipes you find.
I love how she makes sure to comment that even though the recipe calls for it, she NEVER added mushrooms in when preparing for us. Ironically, I love mushrooms now, and I will definitely add them into my batches.
Mary's Chipped Beef
My mom's chipped beef recipe card, with her notes.
Equipment
- 1 Saucepan
Ingredients
- 2.5 ounce Dried Beef 1 jar
- 2 ounce butter unsalted
- 2 tbsp minced onion
- 3 tbsp all purpose flour
- 1 cup milk
- 1 cup sour cream see notes for option
- 3 ounce chopped mushrooms from can
- 1 cup sharp cheddar cheese shredded
- 2 tbsp parsley chopped
- salt & pepper to taste
- English muffins, Texas toast, biscuits to preference
Instructions
- Cut dried beef into julienne strips - soak in water for 15 minutes prior to next step if you want to cut down on salt
- Add dried beef to butter over med-low heat.
- Add onion and cook until transparent, 2-3 minutes.
- Blend in flour to create roux.
- Gradually add milk, stirring constantly, until thickened.
- Add all other ingredients and bring to simmer.
- Serve over bread of choice
Notes
You might try substituting mushrooms & sour cream with 1 can Cream of Mushroom Soup. Just sayin'.