CREAMED CHIPPED BEEF ON TOAST a,k.a. S.O.S.
© 2016 All Rights Reserved by Norman & Janet Van Aken
Serves 4
4 Tablespoons unsalted butter
4 Tablespoons all-purpose flour
freshly ground black pepper, to taste
kosher salt, to taste, but remember the meat has salt already
1 teaspoon paprika or Spanish pimentón
1 1/2 Cups milk, at room temperature
1/2 Cup heavy cream, at room temperature
8 ounces chipped beef such as ‘Buddig’ brand
4 slices of bread, toasted just before serving
Fill a medium bowl with cool water. Cut the meat in ribbons. Add it to the water to help remove the excess salt. Now strain off the water and reserve the meat.
In a heavy saucepan over low heat, melt the butter. Add the flour, pepper, salt and paprika or pimentón.
Stir until blended and smooth with a wooden spoon or whisk, approximately 3-5 minutes
Slowly add the milk and cream in a few stages, stirring. Continue to cook, stirring until smooth.
Stir the meat into the milk and cream mixture. Season to taste.
Serve over the freshly toasted bread.
Note: Feel free to embellish this with cooked vegetables or even raw ones. We could use some lightening up with this one!
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