Shittie On A Shingle Recipes

SHIT ON A SHINGLE (CREAMED CHIPPED BEEF ON TOAST)

Steps:

• Chop the dried beef into bite size pieces.
• Melt butter in a saucepan or skillet over medium-low heat.
• Once melted, add in the flour. Whisk constantly for 2-3 minutes until completely combined and the flour is cooked.
• Add ground pepper and milk. Cook until smooth and creamy.
• Add the chopped beef pieces and simmer for 3-5 minutes. If your white sauce is getting too thick, you can add extra milk (1/4 cup at a time). Cook until it reaches your desired consistency.
• Remove from the heat and serve over toast.

CREAMED CHIPPED BEEF ON TOAST (SHIT ON A SHINGLE)

Steps:

• Cut the Buddig Beef into strips, then into short segments. (Approximately ½ X 1 inch)
• Place a large skillet over medium heat. Add the butter. Once melted, whisk in the flour to create a roux. Cook the roux for 2-3 minutes until light-gold in color.
• Whisk in the milk. Then add the onion powder, thyme, and cayenne. Simmer to thicken for 2-3 minutes. Then add in the dried beef. Cook another 1-2 minutes to warm the beef and thicken. (If the gravy thickens too much, add another splash of milk.)
• Meanwhile, toast the white bread slices in a toaster. Once the creamed chipped beef is your preferred thickness, place 2 slices of toast on each plate and cover with chipped beef gravy.

VENISON SHIT ON A SHINGLE RECIPE

Steps:

• Preheat a large cast iron pan over medium-high heat. Add oil and ground venison. Cook venison until brown. Remove and set aside.
• Using the same pan, melt the butter and stir in the shallots. Mix in the sage, salt, black pepper, garlic powder, and red chili flakes. Stir well until the shallots begin to turn translucent.
• Mix in the flour and allow it to brown for a few seconds. Do not let the flour cook for too long or the gravy with turn brown. Whisk in the half and half and bring to a simmer. Stir in the ground meat and allow the gravy to thicken.
• While you wait, bring a large non-stick pan to medium-high heat. Butter each side of the bread slices and toast in batches. Use the same non-stick pan to cook the eggs to your liking.
• Remove the gravy from the heat once it's slightly thick. You should still be able to drag your spoon across the bottom of the pan to part the sauce and it will not immediately refill the space.
• Top the toast with gravy and add your eggs on top.

SHIT ON A SHINGLE

Steps:

• Wash hands with soap and water; clean work surface.
• Chop up the chipped beef roughly, set aside.
• Melt the butter in a small saucepan over medium heat along with a few dashes of ground pepper (optional: a dash of ground nutmeg, a pinch of onion powder or a tablespoon of minced onion, a few dashes of Worcestershire sauce, a squirt of mustard.) Don't let the butter brown. As soon as it's just all melted, add the flour, and whisk it in. Let cook for a minute, then whisk in half the milk. As soon as it's absorbed, whisk in the remainder of the milk, then stir in the chipped beef, and set the heat to low.
• Pop the bread in the toaster. When it's toasted, arrange the two slices of toast and spoon the beef mixture on top of both.
• Serve piping hot.
• If you're serving for lunch or dinner, add some side veg for a complete meal.

SHINGLED ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees. Peel one long side of each potato. Thinly slice each crosswise, cutting only three-quarters of the way through, keeping bottoms (unpeeled portions) intact. Brush sliced portion of potatoes with olive oil. Season with salt. Bake on a baking sheet in the lower third of the oven until tender and slightly golden, about 1 hour 5 minutes.

SAUSAGE SOS ($#@% ON A SHINGLE)

Steps:

• Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through.

SAUSAGE OR BEEF S. O. S. (STUFF ON A SHINGLE)

Steps:

• Brown the ground beef or sausage, drain and set aside. Be sure to season the ground beef with a little salt and pepper.
• Melt butter in sauce pan. Add flour and stir till butter/flour mixture is bubbly.
• Add milk, salt, and pepper.
• Stir constantly until thick and bubbly.
• Add meat and stir.
• Serve over whole wheat toast. Great over biscuits as well.
• Note: For an evening meal substitute chipped beef.

SAUSAGE SOS ($#@% ON A SHINGLE)

Steps:

• Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through.

SOS -- "STUFF" ON A SHINGLE

Steps:

• Combine ground beef, onion and garlic on a large skillet or pot, and brown the beef.
• Once the beef is browned and your onions clear, add the flour. There are two important things to note here - (1) Do not drain the beef (2) Add enough flour to completely absorb all the liquid in the pan.
• Once all fluid is absorbed by the flour and you have a nice roux, add your milk. Again, remember that the measures are approximate. So, you want to add about twice as much milk as flour.
• *Do not be afraid of adding too much milk. If you do, you will just have to cook it for longer in the next step, but the flavor will reward you for your efforts.
• Season with salt and pepper and bring to a boil. Reduce heat and slowly cook away the fluid, stirring often, until you have a nice thick milk gravy.
• Spoon generous amounts over dry toast (like an open-faced sandwich) and enjoy.
• We never have it with a salad or veggies, but they would go well this dish.