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comfort essentials: beef on shingle

Recipe by
Andy Anderson !
Wichita, KS

Beef on toast, creamed beef on toast, or as it is commonly referred to as, Sh*t on Shingle, this particular dish has been around for a bit of time, and been the butt of many a joke. I thought that it was time for an upgrade to first class, and this is what I came up with. You can serve this on toast, over rice, or mash taters, but however you serve it, you will call it yummy. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 15 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For comfort essentials: beef on shingle

  • 1 lb
    beef roast, cut into cubes, more on this later
  • 1/4 - 1/2 c
    flour, all-purpose variety
  • grapeseed oil, or other non-flavored variety, as needed
  • 1/2 md
    yellow onion, chopped
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    ground cumin
  • 1 - 2 pinch
    cayenne pepper
  • 4 Tbsp
    white wine
  • 8 oz
    button mushrooms
  • 1 clove
    garlic, minced
  • 1 c
    beef stock, not broth
  • 1 Tbsp
    smooth brown mustard, not stone ground, i prefer grey poupon
  • 1 tsp
    prepared horseradish, not horseradish sauce
  • 1/4 - 1/2 c
    heavy cream
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 Tbsp
    dry sherry (optional)
  • toast
  • sliced tomatoes
  • yellow mustard

How To Make comfort essentials: beef on shingle

  • 1
  • 2
    This all comes together in a single pot with a lid. I like something heavy bottomed, like a Dutch oven, but any good pot with a lid will do nicely.
  • 3
    What is it? This is my version of something called, creamed chip beef on toast, or more commonly known as Sh*t on shingle. Except mine is not creamed beef, and the sauce is to die for.
  • 4
    How to store it? The basic recipe can be kept in the fridge for 2 – 3 days, but because it uses dairy, it does not freeze well.
  • 5
    Where is the Beef? I am using a flatiron steak, but you could use other cuts, such as a rib eye, chuck, KC strip, or top round. The thing to remember is that different cuts of steak will require different braising times. So, you cook it, until it is fork tender… that is it.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Cut the steak into bite-size pieces.
  • 8
    Put some flour to a bowl, add a bit of salt and pepper, then throw in the beef and toss to coat.
  • 9
    Add 1 tablespoon of oil to a pot over medium heat and when it comes up to heat, toss in some of the beef.
  • 10
    Do not crowd the pan or you will steam the beef, not sear it. You will need to do it in batches.
  • 11
    Cook until browned on all sides, about 1 – 2 minutes per side.
  • 12
    Remove and reserve the beef, then add another tablespoon of oil, and add more beef. Repeat this process until all the beef has been browned.
  • 13
    Wipe out the pot with a paper towel (you may need to let it cool for a few minutes), then add a tablespoon of oil, return the pot to medium heat, and toss in the onions.
  • 14
    Stir until they begin to soften, about 3 – 4 minutes, then add in the mushrooms, and wine. Stir once or twice, and then add the thyme, cumin, and cayenne
  • 15
    Stir until most of the wine has evaporated, about 3 – 4 minutes.
  • 16
    In a measuring cup or bowl, whisk together the beef stock, smooth brown mustard, and prepared horseradish.
  • 17
    Add the stock to the pot and toss in the reserved beef.
  • 18
    Reduce the heat to low, and allow to lightly, lightly simmer until the beef is fork tender, about an hour. Give the pot a stir every 5 minutes or so.
  • 19
    Add the cream and sherry (if using), bring back up to a light simmer, and stir for 2 – 3 minutes.
  • 20
    Add some additional salt and/or pepper to taste.
  • 21
  • 22
  • 23
    Toast a piece of bread, then add some fresh tomatoes, and yellow mustard.
  • So Yummy
    Ladle on some of the beef and gravy, then serve up. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace to all

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