I was interested in this recipe as it used dried beef. I am one of the few fans of chipped beef over toast, or rice. It was one of my mother’s staple recipes when I was growing up. I consider it comfort food, but I know that it is an acquired taste.
Dried Beef or Chipped Beef is a salt cured beef, so it must be rinsed before using it. There is a lot of extra salt so if you don’t rinse it, you get a LOT of salt in your dish.
This is basically a chipped beef recipe, but with wine and mushrooms. The sauce comes out very thick. The wine gives it a weird taste, with a hint of acid. This was not a good thing.
As I said, I enjoy chipped beef, but I did not enjoy this dish. There was no need to add any additional salt – it was very salty. The wine flavor wasn’t great either.
My husband and my daughter each had a few bites, then ate their side dishes and said they were full. Honestly, I didn’t finish my portion either.
It just didn’t work . . .
BEEF ROMANOFF
6 Tablespoons Butter
6 Tablespoons Flour
½ Teaspoon Salt
1 – ½ Cups Milk
½ Cup Dry White Wine
4 ounce Jar Sliced Mushrooms, Drained
1 Jar Sliced Dried Beef, Cut into Strips
1 Cup Sour Cream
1 Package Egg Noodles, Cooked
Melt butter over medium low heat; stir in flour and salt. Add milk, stirring constantly until thickened. Stir in white wine. Add mushrooms and beef. Cook 10 minutes over medium low heat. Gently fold in the sour cream. Serve over hot cooked egg noodles.
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