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Pennsylvania Dutch-Style Creamed Chipped Beef

Source of Recipe

From "Scratch" by Maria Rodale


Recipe Introduction

"Around my part of Pennsylvania, go to any good diner worth its PA Dutch salt and you will see creamed chipped beef on the menu. It may sound strange, but it really isn't. I've decided that it's like the cousin of biscuits and sausage gravy. 'Chipped' refers to the way the beef is cut: it's delicately, thinly sliced. Because it's salt-cured and then dried, it can be salty. You might need some help sourcing it through your butcher."

List of Ingredients

◦  2 Tbsp extra virgin olive oil
◦  ½ pound dried chipped beef, coarsely chopped
◦  2 cups whole milk
◦  ¼ cup all-purpose flour
◦  4 to 6 pieces buttered whole-grain bread, toasted
◦  Freshly ground black pepper


Recipe

In a medium cast-iron skillet, heat the oil over medium-high heat. Add the beef and cook, stirring, for a few minutes.

In a small bowl, whisk together the milk and flour until smooth. Add to the beef and stir to combine. Cook until thickened, a few minutes more.

To serve, spoon the beef mixture over the toast and season with pepper to taste.


Serves 4 to 6