Pennsylvania Dutch Frizzled Beef (Creamed Chipped)

An easy way to make an old favorite. We like ours with some white pepper added. From my disintegrating Best-Loved Pennsylvania Dutch Recipes booklet. NOTE: This dish is not for those who are salt-restricted. Soak the dried beef in water first if you wish to remove some saltiness. Prep time is a guess-timate and includes cooking time. (I will make this again and confirm).

• Ready In: 15 mins
• Serves: 5
• Yields: 2 1/2 cups

Ingredients

• 1⁄2 lb  dried beef, chopped
• 2  tablespoons butter (or more if you need it)
• 1⁄4 cup flour
• 2  cups milk

Directions

1. Melt butter in a frying pan.
2. Brown the dried beef in hot butter.
3. Sprinkle flour over beef and continue cooking until beef and flour are well-browned.
4. Stirring constantly, slowly pour in milk and bring to a boil.
5. Serve on toast, noodles or mashed potatoes.