Randy Johnson wrote:
> On 10-Nov-2007, =?iso-8859-1?q?Bobo_Bonobo=AE?= >
> wrote:
>
>> What exactly IS "Home made" creamed chipped beef?
>
> First you make the chipped beef:
> beef scraps, any and all parts except bones, hooves and organs are
> acceptable, 5-7% fat by weight
> grind fine, adding 1% sugar, 10% salt by weight
> using a clean, dry nylon stocking for the casing, stuff in as much as
> possible making a very dense log - sorta like a leg shaped roll of
> boloney smoke and let hang in warm dry place until moisture content
> reduces and the log is about as dry as an old slim-jim beef stick or
> hard salami
> when fully dried, cut the stocking away and shave/thin-slice
> paper-thin. freeze, in 4 or 8 oz packages until needed
> Short-cut method:
> Instead of smoking and letting hang; mix some liquid smoke into the
> meat, pack meat into dense log
> partially freeze to facilitate cutting; then, slice paper thin
> put slices in a dehydrator and blow the moisture out
> freeze until needed, as above
>
> Then you make the creamed part:
> 4 oz. chipped beef
> 2 tablespoon butter (real is best, fake will do if you used to that)
> chiffonade the beef like you would a flat-leaf herb or veggie and
> saute for about 1 minute in the butter
> remove beef from butter
>
> 2 tablespoons all-pupose flour
> 1 cup milk; half-and-half or condensed milk is even better
> pepper to taste
>
> stir flour into butter and cook until you have a roux, somewhere
> between blond (typical) and brown (hey, you're gonna eat it, so make
> the roux however you like it); slowly add the milk, stirring until
> fully integrated grind on the pepper
> bring to a boil and cook until you reach desired thickness
> add the chipped beef and stir
> more pepper, if your using black pepper, maybe not if you're using
> cayenne
>
> Serve over anything - bread of any kind (though sweet stuff like
> banana bread or cinnamon rolls ain't a good choice), eggs (boiled or
> scrambled are especially nice), rice, grits, fingers - really, just
> about anything can be made better by topping it with ho-made chipped
> beef and milk gravy.

Thank you very much Randy It sounds a wee bit like Haggis, but we would
never smoke it or eat it with a sweet sauce