MARY'S CREAMED CHIPPED BEEF ON TOAST
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buddig chopped, smoked, and pressed beef
(15 oz.) cream-style sweet corn
bread for toast
Cut the chipped beef into small, bite-size pieces. In a large, deep skillet, melt 4 Tbsp. butter at medium temperature. Add the beef and cook until hot, stirring to break up pieces.
Stir in flour until a thick paste is formed. Add remaining 2 Tbsp. of butter. Gradually stir in milk.
When mixture begins to bubble, add creamed corn and cheese. Mix well and simmer 5 minutes over low heat. Season with salt and pepper. Serve hot over toast.
My mother-in-law added a chopped green pepper to her recipe--add with the beef and cook until tender. I prefer it without the pepper.
Last Updated: Mon, Jun 13, 2016