CREAMED CHIPPED BEEF
Steps:
- Heat the butter in a medium skillet set over medium-high heat. Sprinkle the steaks with salt and pepper and sear on both sides, about 2 minutes per side for medium rare. Set aside to rest for 5 to 10 minutes.
- Heat the same skillet over medium heat and add more butter if needed. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms "weep," or release water, about 5 minutes. Then add the flour, 1 tablespoon salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, milk, broth, beer and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper.
- Preheat the oven to 425 degrees F.
- Put the toast on a baking sheet and toast until golden brown, 5 to 10 minutes.
- Place a piece of toast on each plate. Slice the beef against the grain and place some on top of the toast. Spoon the sauce on top and garnish with some parsley.
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).
Provided by Kats Mom
Categories Meat
Time 15m
Yield 2 1/2 cups, 5 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a frying pan.
- Brown the dried beef in hot butter.
- Sprinkle flour over beef and continue cooking until beef and flour are well-browned.
- Stirring constantly, slowly pour in milk and bring to a boil.
- Serve on toast, noodles or mashed potatoes.
FRIZZLED BEEF
Make and share this Frizzled Beef recipe from Food.com.
Provided by julieriesselmantt
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large skillet.
- Add mushrooms and onions. Cook until tender.
- Add the beef and cook briefly. It should start to frizzle around the edges of the beef.
- Stir in the flour and mustard and cook for 1 minute.
- Slowly stir in the half and half and milk. Cook until thickened.
- Add the lemon juice and stir to combine. Remove from heat.
- Serve over biscuits.
Nutrition Facts : Calories 310.1, Fat 21.6, SaturatedFat 13.3, Cholesterol 83.8, Sodium 931.4, Carbohydrate 15.3, Fiber 1, Sugar 2.2, Protein 15.5
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