Ophelia wrote:
> Randy Johnson wrote:

>> 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


Ophelia - my husband, who had been in the US Army, introduced me to
S.O.S. (shit on the shingles) when we were first married. His method
called for ground beef and it was prepared similar to Randy's method
(draining off any excess fat). It also called for evaporated milk, not
condensed milk as Randy says. It was then served on toast. I have
never cared for dried chipped beef, since I find it much too salty.

Dora