I grew up eating chipped beef. My dad called it Shit On A Shingle. I remember my brother and I thought that was funny, so it was always a good memory.
It is one of the dishes I have continued to make as an adult. My daughter loves it now too. My husband, however, thinks it is the grossest thing ever. I don’t know why he thinks this - he is perfectly happy with chipped beef in other things. Just not in gravy as a dinner.
Well, my husband is out of town, so my daughter and I thought it was the perfect time to try this recipe.
Making creamed chipped beef growing up was a pretty simple thing. Chipped beef and white sauce - and that was it. I think I have mentioned before my mother is a horrible cook.
This recipe elevates the simple dish I remember. And I have to say, it was wonderful!
The onion and pepper add a lot of depth to the white sauce. Not only in flavor, but in color as well.
The parsley gives the dish a little brightness - I used fresh parsley. The paprika gives it just a touch of spice, and a little more color.
The sherry at the end changes everything. The white sauce turns for boring to wow!
I served the sauce over rice. I don’t think I will make chipped beef the old way ever again!
CREAMED CHIPPED BEEF
8 Ounces Chipped Beef
3 Tablespoons Butter
3 Tablespoons Minced Onion
3 Tablespoons Minced Green Pepper
3 Tablespoons Flour
2 Cups Milk
1 Tablespoon Parsley
1/4 Teaspoon Paprika
2 Tablespoons Sherry
Pull apart and wash chipped beef. Sauté onions and pepper in butter. Sprinkle with flour and stir. Slowly add milk and beef, stirring until thickened. Remove from heat and sprinkle with sherry, parsley, and paprika. Serve on toast points or rice.
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