Creamed beef on toast has a variety of names, the most common of which is probably S.O.S., or Stuff on a Shingle. The classic mess hall recipe used canned chipped beef.  I’ve never seen chipped beef anywhere, but it turns out you can use just about any beef ground or chopped small in this recipe.  I’ve been using BEEF.

This stuff is cooked crumbled beef in fat and juices.  I heat it up in a sauce pan and pour off all the drippings before I use it and it looks just like ground beef.  Creamed beef is easy: you’re just serving beef in a white sauce. An overwhelming number of people insist this must be served with peas, which works for me (although not for Junior, for whome the only vegetable is corn).  It definately qualifies as yummy, not-diet comfort food!   I got this recipe from Food.com.
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Creamed Beef on Toast

 

1 lb ground beef or 1 lb ground chuck
1/2 cup butter
2 cups whole milk
1/2 cup all-purpose flour
salt and pepper
1/2 loaf bread, for making toast 

Brown ground beef in a medium sized skillet. Drain off fat.

In a medium sized sauce pan or pot melt the stick of butter. Add the flour and cook over medium/medium-low heat to make a thick paste or rue. Keep stirring till it is a smooth consistency. Takes just a few minutes or so.

Add the milk and stir till thickens to the consistency of cooked pudding. When this mixture cools down it thickens even more, so don’t overcook or it will be too thick!

Add in the ground beef and stir till incorporated well.

Toast your bread. Serve with ground beef mixture on top of the toast. Salt and pepper to taste. 

You could also serve creamed beef over rice or egg noodles, and I’m thinking about putting it in bread bowls.

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