NOTE: This is an old recipe that was suggested to me from many of the nurses I used to work with. They said they had it as children growing up, and thought it had to be in my country cookbook. It is very tasty and needs no salt, as the chipped beef is very salty. An old time favorite revived.
Ingredients:
- 2 tablespoons butter
- 1/2 pound mushrooms, sliced, optional
- 6 ounces dried chipped beef
- 1 tablespoon Worcestershire sauce
- 4 slices sourdough bread, toasted
- Cream Sauce
- 4 tablespoons butter
- 3 tablespoons flour
- 1 3/4 cups milk
- 1/2 teaspoon ground black pepper
- sprinkle of fresh grated or dry nutmeg
Cuisine: Country
Yield: Serves 4
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(No Ratings Yet)Loading...Instructions:
- Melt butter in large heavy skillet. Add the mushrooms and saute for 1 to 2 minutes. Add the chipped beef and the Worcestershire sauce, and heat until beef is warmed through. Keep on low heat while making the sauce.
- Make the cream sauce by melting the butter in a heavy skillet. Over medium heat, stir in the flour and allow to bubble for 30 seconds, stirring often. Slowly pour in the milk a little at a time, stirring constantly to avoid lumping. Continue to stir until thick and creamy. Stir in pepper to taste and add a little nutmeg.
- Toast 4 slices sourdough bread. Place 1 piece of toast on plate, top with beef mixture. Pour cream sauce over beef and serve warm. Serves