Recipe by ~Bliss~
This is the absolute best Chipped Beef i've ever had. If you don't like sherry, that can be omitted.
Top Review by Andi of Longmeadow Farm
You've done it now. I am now the best "Creamed Chipped Beef" maker on "The Longmeadow Farm". So, thank goodness I have now memorized this recipe. And what a recipe it 'tis. Very smooth and oh so good, even to the very last drop. I followed this exactly, and enjoyed putting the sherry in.... I have used that in the sauce, however, this is the little tang that has been missing from my previously made "gravy" for chipped beef. This deserves 10 stars..will be making this from now on. I also rinsed my chipped beef prior to putting in the gravy, and it really helped cut back on the salt taste. Thanks, Bliss! Made for the heck of it, April 2010
- 3 tablespoons butter
- 3 tablespoons peeled chopped yellow onions
- 3 tablespoons flour
- 2 cups hot milk
- 1⁄2 lb dried chipped beef
- 1⁄4 teaspoon paprika
- black pepper, freshly ground,to taste
- 3 -5 drops Tabasco sauce
- 1 tablespoon dry sherry
Directions See How It's Made
- In heavy saucepan, melt the butter and saute the yellow onion until clear.
- Stir in the flour with a whisk and then the hot milk, stirring all the time until the mixture thickens.
- When the mixture is thick, add the remaining ingedients and heat for a moment.
- Serve over toast.