Kathys Chipped Beef
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 tb flour
- 2 tb butter or margarine
- white pepper to taste
- 1 pk dried beef (i use
- 1 pn dry mustard
- 1 c milk*
- Carbohydrate 17.0530799879046 g
- Cholesterol 49.28 mg
- Fat 47.2770899998447 g
- Fiber 1.51574999706865 g
- Protein 4.10251499836266 g
- Saturated Fat 15.1926014999754 g
- Serving Size 1 1 Serving (302g)
- Sodium 16.392499999683 mg
- Sugar 15.537329990836 g
- Trans Fat 2.28603099994849 g
- Calories 502 calories
*(for a more authentic military flavor, use canned evaporated milk) Remove the beef from the package, and tear into shreds. Melt the butter, and briefly saute the beef in the butter (it should just become slightly crispy). Add the flour, and stir until the whole mess congeals slightly and begins to look a little like wet beach sand (DO NOT brown the flour). Stir in the milk, and whisk until smooth. Season to taste with salt, pepper, and dry mustard. Simmer briefly until thickened and all the floury taste is removed. Serve over mashed potatoes, rice, biscuits or toast. NOTE: For a better, but distinctly non-military version of this dish, toss in a couple of generous handfuls of grated cheddar cheese, and a few grains of cayenne pepper. Kathy in Bryan, TX
