Chipped beef on toast, aka "shit on a shingle", has been a favorite of mine since my mom and dad would make it for me when I was a wee bairn. This is a nice recipe I got from Kel's Cafe of All Things Food. For just one serving, I generally use about a 1/4 of a jar of chipped beef, but I leave the butter, flour, and milk amounts the same, and put in about a tablespoon of sherry, instead of just the 1/2 Tbs called for. I've tried the recipe with the onion, parsley, paprika, and cayenne, but my preference is to leave all of those out. I put the batch that comes out with just the beef, butter, flour, milk, and sherry on two pieces of sourdough toast and hang out in heaven for a while.
Ingredients (for 2 servings)
- 1 jar (2.25 oz) dried beef
- 1 ½ tablespoons butter
- 1 ½ tablespoons minced onion
- 1 ½ tablespoons all-purpose flour
- 1 cup milk
- ½ tablespoon dried parsley
- Smoked paprika, to taste
- Cayenne pepper, to taste
- ½ tablespoon sherry
- Fresh ground black pepper, to taste
What to do with them...
- Dice the dried beef - I generally do 5 slices by 5 slices at right angles.
- Melt the butter in a medium saucepan over medium heat. Add the onion and sauté it for 2-3 minutes. Sprinkle in the flour and then slowly add the milk. Keep stirring until the sauce is smooth.
- Mix in the dried beef and simmer until the sauce thickens.
- Remove from heat and add the paprika, cayenne pepper, parsley, and sherry.
- Serve over toast and season with fresh ground pepper.