Creamed Beef
This is one of those old-fashioned dishes that people either love or hate. I love creamed beef on toast. In fact, it’s what I have for breakfast on my birthday every year! In our house, this dish is affectionately known by another name I can’t print in this cookbook, but whatever you choose to call it, it’s yummy!
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Sauté the beef in a large skillet over medium heat, breaking it up with a wooden spoon and cooking until it is no longer pink, 12 to 15 minutes. Drain off the excess fat and sprinkle the meat with the flour (see Note). Stir and cook the beef and flour over medium heat until the flour has completely coated the beef and cooked slightly. Stir in the milk and continue to cook until the mixture becomes smooth and thickens, about 8 minutes. Add the salt and pepper. Serve over toast triangles.
From Gwen
Step 2
This recipe is traditionally made with salted chipped beef from a jar, but I found my family preferred the lightly salted flavor of very lean ground beef. Put a pat of real butter on top before serving.
Note
Step 3
If you use very lean beef, there will be just enough fat to mix with the flour without draining the excess fat.
