Creamed Dried Beef
(10 servings) Printable Version
For large crowds, double the recipe.
Mr Breakfast would like to thank dixie_tn1 for this recipe.
Recipe number 1321. Submitted 8/9/2004.
Comments About This Recipe
What do you think of Creamed Dried Beef?
Overall Average Rating =(out of 5)
Based on 5 votes.
My initiation to Creamed dried beef came in my mother's kitchen a lot of years ago. Loved it, especially when it was served over waffles instead of bread. Eventually tried enough combinations to make a good imitation, since I never had her recipe. I confess I always thought something was missing from what admittedly was just a memory. "S__t on a shingle", the Army version of creamed beef is made with ground beef, not dried beef, which will more stable since it does not need refrigeration, is now more expensive since it is less common than in the "olden days". Access to the recipe in the Army Master Menu did finally reveal the missing ingredient: beef stock. Over the years I have grown to prefer the hamburger version, and this is the method I use: In a LARGE skillet, brown 3/4 to 1 pound ground beef until there is no pink. Use a turkey baster to remove excess grease. Add 1/4 cup beef stock and simmer for about a minute. Add about 3/4 cup flour and stir the mixture until the meat is coated. Add 1/2 quart of whole milk. Continue to cook over low heat until the mixture thickens, stirring frequently. Serve over bread, toast, waffle, whatever. Dish is complimented with a side of hash browns. (I package the left overs in meal size quantities and freeze until needed, a future perfect breakfast for one.)
Comment submitted: 11/15/2012 (#14842)
Yummy. I've been eating this since 1950.
Comment submitted: 5/21/2012 (#13933)
From K. Smart
So good over toast... smother the toast and add lots of pepper. So good!
Comment submitted: 8/30/2011 (#12862)
From Liz_Lemon (Team Breakfast Member)
Creamed chipped beef is best served over toast or over home fries, some will go the biscuit route, but that is more for southern style sausage gravy, which is made almost the same way, but just incorporates the pan drippings from the sausage.
This recipe needs white pepper and the chipped beef should NEVER be jarred, you should find it at a deli and have it shaved to order for the freshest and tenderest morsels of meat in the gravy.
A dash of cayenne is perfect for those who like a little kick.
Comment submitted: 1/3/2009 (#7256)
Reminds me of when I was in the Navy!
Comment submitted: 3/10/2008 (#4796)
From I luv
Years ago, at home in Charlotte, NC, this was called "Creamed Chipped Beef". We loved it with grits & toast & sometimes with a fried or scrambled egg. What a delicious breakfast, or even for supper in the evening (some call it "dinner"; we always called the evening meal "supper".
When my Dad and also my husband were in the Army years ago, this was called S--- on a Shingle, but I understand that no matter what it was called, all (or most) of the servicemen LOVED it!
Comment submitted: 4/19/2007 (#2200)
From dixie_tn1 (Team Breakfast Member)
I don't usually serve anything other than the gravy over toast. It's a heavy, filling dish so serving something else may be too much. But if you want to, I'd think hash browns might be a good side dish. Or some light fruit.
Comment submitted: 3/12/2007 (#1799)
What would you serve with this?
Comment submitted: 3/9/2007 (#1774)
From Good Stuff
I love dried beef gravy!!
Comment submitted: 11/13/2006 (#707)
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