Creamed Dried Beef
This is an old family recipe my mother used to make for my father. She claimed that it is an old Pennsylvania Dutch recipe. I know it was served in the military when my father was in the army, and was nicknamed 'SOS', having nothing to do with the distress signal other than the abbreviation. I have also heard it called creamed chipped beef. It was never one of my favorite family meals because the beef is quite salty, but the flavor is very good. Dried beef was created as a way to preserve the meat. It is salt cured, a common curing process for meats, and can be eaten without cooking. Serve it for breakfast, brunch, lunch or a quick and easy dinner.
- 2 tablespoons canola or other cooking oil
- 1/2 pound thinly sliced dried beef, cut into 1-inch strips
- 3 tablespoons all-purpose flour
- 4 to 5 cups milk
- Pepper to taste
Heat oil in a large nonstick skillet over medium-high heat. Add the dried beef and sauté until lightly browned, about 5 minutes. Reduce heat to medium-low; add the flour and cook for about 5 minutes, stirring often to combine with the oil. Gradually whisk in the milk; cook until thickened, about another 5 to 10 minutes. Sprinkle with pepper. Serve over toast slices or with biscuits.
Notes: I like to add sliced cheese on the toast that melts slightly when topped with the hot beef mixture.