Also, on gravy, hot roux plus cold liquid in this case, = no lumps in gravy after heating to a boil while stirring. No thickener comes to its full thickness until it reaches a boil.also is better on toast.
Nice Larry, one of the military branches, i think navy/marines uses 80/20 ground chuck in their's, not bad, but dryed beef best, buy buddig brand if available.
Nasty… My mother made that for us for years… I always hated it. She wouldn't use sausage because she didn't like it. Bout made me tear up when you added that nastiness to that wonderful gravy….
Dang does that look good!!! On a cold winter morning that there is a stick to your ribs culinary creation. I used to make 40 gallons of this every morning in a jacketed steam kettle for a diner I worked for. We used white pepper instead of black and added just enough beef broth to give it that extra something. I like your idea with the Worcestershire sauce. Very nice. 2 poached eggs on top off that is a nice added touch as well. Really enjoying your videos.
I found out by something the hard way…..The dried meat which is cured in salt is ridiculously salty. Soak the meat in hot water to get rid of the excess salt and then add whatever salt you deem necessary to your taste
over biscuits definitely sounds like the way to go, as to me doing it over toast has issues, for one the toast gets mega soggy, and tough around the edges, not cool.
also biscuits would be more sustaining, which is another issue i have with chipped beef, i think to my own version i will also use onions and mushrooms, mostly because they work well with beef in general.
I put the beef in the skillet with butter. After the butter melts, I add the flour, (not a whole cup of flour), then I let the meat/butter/flour cook, so the gravy doesn't have a raw taste. Then I slowly add milk and stir, stir, stir.
Cream chipped beef does not belong on toast. It gets soggy. Try it over home-fries or tater tots with a little shredded cheese and some hot sauce!!! You won't be disappointed
I 've watched a couple videos on this subject and I've yet to see the way I do it. I always sauteed the beef in the butter before adding in the flour. It gave it a little crispness and also helped the flour to incorporate.
I first had a "creamed beef " dish famously known as SOS in my beloved Marine Corps in a1970 mess hall at San Diego. It was made with ground beef but damn good with hash browned potatoes and over easy eggs.
My step dap made this every weekend and I loved it with Louisiana Tabasco Sauce on toast!!!!!!!! Loved even more once I had it with ground meat after joining the Marines in 1970. I put it hash browns, toast fried eggs, and everything on the tray. Yummmmmmmmm!!!!!!!!!
So I have a noob question, please forgive me. How do you open the jar? I'm talking about the Armour brand with the blue label. The first can I bought I ended up using a knife to pry under the blue plastic band and cut it. I feel like there has to be a safer and easier way.
Is that too salty? I made this where the recipe said to soak the beef in hot water to remove some of the salt or it will be too salty. It came out kind of bland and I actually had to add some salt to it. Dried beef from the jar is very salty on it's own.
For no lumps, use a whisk… 🙂
My mom would dice up a hardboiled egg or two and always used unsalted butter or bacon grease dried beef has enough salt…served over toast
if i could be any type of food, it would be chipped beef.
Also, on gravy, hot roux plus cold liquid in this case, = no lumps in gravy after heating to a boil while stirring. No thickener comes to its full thickness until it reaches a boil.also is better on toast.
Nice Larry, one of the military branches, i think navy/marines uses 80/20 ground chuck in their's, not bad, but dryed beef best, buy buddig brand if available.
That was the first thing that I was given to eat in the usage 1979 only over Texas tost. Loved it comfort food. Like my mother used to feed me. ?
You do Not do this very well.
The most nutritional thing is the — MILK !
I throw the meat and butter in first, and then the flour to break it up and add the milk slowly
CHEESE CHEESE CHEESE LOL IVE PUT THIS ON EVERY VIDIEO
Try adding peas
Gta sharpen that knife man!
Yum Yum……
I love SOS but I I use the beet lunch meat in the section where the packaged sandwitch meats section,I like that better because it is not as salty
Nasty… My mother made that for us for years… I always hated it. She wouldn't use sausage because she didn't like it. Bout made me tear up when you added that nastiness to that wonderful gravy….
Dang does that look good!!! On a cold winter morning that there is a stick to your ribs culinary creation. I used to make 40 gallons of this every morning in a jacketed steam kettle for a diner I worked for. We used white pepper instead of black and added just enough beef broth to give it that extra something. I like your idea with the Worcestershire sauce. Very nice. 2 poached eggs on top off that is a nice added touch as well. Really enjoying your videos.
I found out by something the hard way…..The dried meat which is cured in salt is ridiculously salty. Soak the meat in hot water to get rid of the excess salt and then add whatever salt you deem necessary to your taste
Early days of Wolfe…presentation style has certainly evolved.
My dad is in the military, He says it's good.. I have yet to taste it, I shall try your recipe! Also, love your videos Larry!
What a lovely french manicure you have!
To add extra flavor, onions and a cup of beef broth.
over biscuits definitely sounds like the way to go, as to me doing it over toast has issues, for one the toast gets mega soggy, and tough around the edges, not cool.
also biscuits would be more sustaining, which is another issue i have with chipped beef, i think to my own version i will also use onions and mushrooms, mostly because they work well with beef in general.
I put the beef in the skillet with butter. After the butter melts, I add the flour, (not a whole cup of flour), then I let the meat/butter/flour cook, so the gravy doesn't have a raw taste. Then I slowly add milk and stir, stir, stir.
The beef in the jar is too salty for me. I use the Buddig beef in the refrigerated lunch meat section. It's much better.
Cream chipped beef does not belong on toast. It gets soggy. Try it over home-fries or tater tots with a little shredded cheese and some hot sauce!!! You won't be disappointed
I 've watched a couple videos on this subject and I've yet to see the way I do it. I always sauteed the beef in the butter before adding in the flour. It gave it a little crispness and also helped the flour to incorporate.
hot roux,cold liquid and you can't go wrong!but I use 1/2 stock,1/2 milk and it is freaking AWESOME!!!
Forgot the onions and it goes on sliced bread!
Is this the beef that you used? http://www.armour-star.com/prod_dried.asp
I first had a "creamed beef " dish famously known as SOS in my beloved Marine Corps in a1970 mess hall at San Diego. It was made with ground beef but damn good with hash browned potatoes and over easy eggs.
My mom used to make this for us when we were kids, I kind of recall her using evaporated milk…am I right, can you make this recipe using it?
you mean soy sauce right?
Looks like you have to invest in a whisk.
My step dap made this every weekend and I loved it with Louisiana Tabasco Sauce on toast!!!!!!!! Loved even more once I had it with ground meat after joining the Marines in 1970. I put it hash browns, toast fried eggs, and everything on the tray. Yummmmmmmmm!!!!!!!!!
So I have a noob question, please forgive me. How do you open the jar? I'm talking about the Armour brand with the blue label. The first can I bought I ended up using a knife to pry under the blue plastic band and cut it. I feel like there has to be a safer and easier way.
Weather homenade or out of a can, biscuits are good!
i didnt know this was a real dish cool i thought it was something made up on the golden girls
I have decided to make this after watching your video. It looks delicious. Are any vegetables like corn or peas ever added?
The longer it simmers, the better it is. The Navy way.
Is that too salty? I made this where the recipe said to soak the beef in hot water to remove some of the salt or it will be too salty. It came out kind of bland and I actually had to add some salt to it. Dried beef from the jar is very salty on it's own.
This is also good on toast, especially 'thick' toasted bread. Yum!