Prep 15 mins
Cook 1 hr
This is a long-time favorite recipe of our Lancaster County, PA family passed down from my mom. She gets requests for it all the time and has to make double or triple this amount now whenever she makes it so everyone has some to take along home too. For me, it's a true comfort food if there ever was one! We always serve it over toast and/or homefried potatoes. My dad refer's to it as S.O.S. from his days in the service. (Recipe makes about 4 servings for our hungry family but it freezes very well so any leftovers won't go to waste.)
- Melt butter in 2 quart (non-stick) sauce pan or larger.
- Shred dried beef by hand into small pieces.
- Add dried beef to melted butter and cook over medium-high heat until edges curl (about 10 minutes but watch carefully-don't burn it).
- Stir in flour and mix thoroughly.
- Add milk, reduce heat to medium low and continue stirring frequently until mixture is smooth & bubbly. (Depending on how thick you like it, it may take from 20 minutes to 1 hours to achieve desired consistency).
- When it's as thick as you'd like, bring to a boil, stirring constantly and boil 1 minute.
- Remove from heat and serve over toast and/or home fried potatoes.
This is a great recipe.....a flavor I've tried many times to replicate and your technique did it. I made a couple of changes. For health reasons, I cut the butter and flour in half. I sliced a bunch of green onions and sauteed them in the butter before adding the dried beef. Then I split the liquid equally between milk and creme fraiche. The creme fraiche has some nice qualities in this situation. It is very tolerant to cooking temperatures and rich and creamy. I also added a few tablespoons of white wine and a pinch of cayenne pepper. It is magnificent. I would say without hesitation that it is the basic recipe that makes this so successful. Thank you.
If you want the absolute best chipped beef for this purpose, I most highly recommend ordering it from S. Clyde Weaver online (a family-owned Lancaster county company, from which this recipe derives); their's is incomparable--being from Lancaster, I've tried from many purveyors.
While visiting my daughter in S. Pa. and saw delicious dried beef at a local market and purchased it to make some creamed chipped beef. My Dad was a cook in Korea and made this for us as children and I loved it. In my area all you can find is that awful jarred so called dried beef meat. I made your recipe and it was delicious. Thanks for bringing a fond childhood memory back to life.