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.
Yes, this is true Pennsylvania Dutch Dried Beef! Most people don't bother to brown the meat, or "frizzle" it as my dutch relatives say. This really adds to the flavor. Great recipe.
This is how we make it also. The dried beef was always expensive so my mother would use good lebanon bologna and now that is what my kids prefer
This was just as I remember. My mom use to make this all the time. We love chipped beef on toast but I have been buying the stouffers kind. Hubby said he was hungry for it and I had some chipped beef in the fridge and thought it couldn't be that hard to make. So I looked for a recipe and found this one. This was very easy to make and was wonderful. I followed the recipe exactly but added more milk at the end as it was a bit too thick for us. Will be using this recipe again- no more store bought for us!
This was really good, and brought back childhood memories. My mother used to make this frequently as we were growing up. Thnx for posting, Sherie17. We will have this again.
Great recipe ! One can also use part evaporated milk , it's creamy and isn't as expensive as cream. This is great made with ground beef that has been browned and drained. Add lots of black pepper and serve on toast or mashed potatoes. Either meat you use will make a warm filling meal. I've seen recipes that call for 1 cup shredded cheese to be melted into the white sauce.
This is how I make mine. My father picked up this recipe, supposedly, while he was in the army (WWII). He taught my mother how to make it and I learned by watching. However, I use differentamounts and I make hardboiled eggs and slice them onto the toast before putting the chipped beef over it. Thanks for the suggestion of putting it over home fries. I never thought of that! Lee
I chose this recipe for PAC and my whole family loved it. Thanks for posting a great "comfort food" recipe. I will try it, as another reviewer suggested, next time with sausage. Thanks again.