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How do you make "chip beef" the way I remember when i was in the military and the way Cracker barrel serves it... ?? Gravey type chopped up hamburger etc...
nearest Crackerbarrel from me is two hours and none of the breakfast joints around here even heard of the dish..
How do you make "chip beef" the way I remember when i was in the military and the way Cracker barrel serves it... ?? Gravey type chopped up hamburger etc...
nearest Crackerbarrel from me is two hours and none of the breakfast joints around here even heard of the dish..
Thanks Men
Come on Semper................ surely you got enough shitt on a shingle to do you a lifetime. I know I did. Hehehe.
don't know the recipe but I do know you don't use hamburger in it. I think you make your gravey and use the beef that is in the jar, can't remember what the name of it but may be chipped beef, but is found on the selves where the can beef stew and other canned meats are. I know this has been the best of help but maybe will get you started in the right direction.
The meat you want is sold as "dried beef" or "chipped beef" and will be available somewhere near the bacon (it's usually refrigerated) in a pouch in many grocery stores. The stuff is reddish, paper thin, and tastes sort of like country ham or prosciutto. Actually now that I think about it, prosciutto would probably make a killer "italian cream chipped beef."
There is a recipe on the back, but generally speaking here's what you do -
- Throw a couple of tablespoons of butter in with your dried beef (shred it by hand), and sautee on med/med-low heat to bring some of the flavor out. Might want to put in a little pepper now. If you want to make the next step easier, remove some of that beef.
- With the heat on med-low, start adding flour, slowly. Again, a couple of tablespoons. Stir it in so that the butter and flour create a smooth paste. (removing the extra beef makes it easier to create the paste)
- Next add 2-3 cups of milk - keep stirring - toss in your extra beef and bring to a light boil and then back down to simmer. The mixture will thicken dramatically - if it's not thick enough, bring just to a boil again, or you didn't add enough flour. Pepper or other spices to taste and you're done.
You can make cream chipped beef, sausage gravy, whatever, all the same way...
The meat you want is sold as "dried beef" or "chipped beef" and will be available somewhere near the bacon (it's refrigerated) in a pouch in many grocery stores. The stuff is reddish, paper thin, and tastes sort of like country ham.
There is a recipe on the back, but generally speaking here's what you do -
- Throw a couple of tablespoons of butter in with your dried beef (shred it by hand), and sautee on med/med-low heat to bring some of the flavor out. Might want to put in a little pepper now. If you want to make the next step easier, remove some of that beef.
- With the heat on med-low, start adding flour, slowly. Again, a couple of tablespoons. Stir it in so that the butter and flour create a smooth paste. (removing the extra beef makes it easier to create the paste)
- Next add 2-3 cups of milk - keep stirring - bring to a light boil and then back down to simmer. The mixture will thicken dramatically - if it's not thick enough, bring just to a boil again, or you didn't add enough flour. Pepper to taste and you're done.
You can make cream chipped beef, sausage gravy, whatever, all the same way...
Army style---Brown lb. hamburger with diced onion in a skillet. Drain grease after browing. Add two whopping dollops of butter to burger and onions over medium heat. Once butter is melted, stir in a couple healthy tablespoons of flour. Mix well. The flour will brown and start to stick to the skillet. At this point stir in milk, it will thicken as it heats. Season with salt and pepper and ample amounts of worchestershire sauce. The worchestershire sauce is the secret when using hamburger.
Not hamburger, when I was a kid my mom used some meat that was not refrigerated and came in a glass jar. It was packed into the jar very tightly and when pried out was already in flat "chips". Pretty good, haven't had it in 30+ years.
Location: Solomons, Maryland / Now just visiting Marathon
Posts: 4,683
Semper, you are a trouble maker, you know that, don't you?
Now I'm gonna' have to make some for dinner tomorrow.....
Flot, thanks for reminding me how to make the gravy.
The meat you want is sold as "dried beef" or "chipped beef" and will be available somewhere near the bacon (it's usually refrigerated) in a pouch in many grocery stores. The stuff is reddish, paper thin, and tastes sort of like country ham or prosciutto. Actually now that I think about it, prosciutto would probably make a killer "italian cream chipped beef."
There is a recipe on the back, but generally speaking here's what you do -
- Throw a couple of tablespoons of butter in with your dried beef (shred it by hand), and sautee on med/med-low heat to bring some of the flavor out. Might want to put in a little pepper now. If you want to make the next step easier, remove some of that beef.
- With the heat on med-low, start adding flour, slowly. Again, a couple of tablespoons. Stir it in so that the butter and flour create a smooth paste. (removing the extra beef makes it easier to create the paste)
- Next add 2-3 cups of milk - keep stirring - bring to a light boil and then back down to simmer. The mixture will thicken dramatically - if it's not thick enough, bring just to a boil again, or you didn't add enough flour. Pepper or other spices to taste and you're done.
You can make cream chipped beef, sausage gravy, whatever, all the same way...
That's exactly how you make it!
I think I'll request some tomorrow!
BTW: This is something we have often for "boat breakfast". It's usually made ahead at home and either refrigerated or frozen and reheated on the boat. It's good on tosat, biskets, or cornbread.
You musta been back in the rear... Was tryin to remember what we used to call the Beef & potatoes ration, which I had 3 lifetimes worth...
Semper Fi
problem was i was never in the rear with the gear..i was a 0311 grunt always in the field eating mre's an then once a week we would get a hot meal out of vat cans brought out to the field and there was always chip beef, green eggs, and this white oat meal lookin dish which was good too.. and right after you feasted it was off to the bush with your E-Tool
and 2 sheets of toilet paper two relieve one week of cold binding mre's
country Breakfast question 
thank you sir..im doing brunch in a couple of hours so i want to surprise my guest 
pussy! 
