Creamed Chipped Beef is a stick-to-your-ribs, no-frills meal that’s been a military standby for more than a century. In 1910’s Manual for Army Cooks, you’ll find the dish described as a creamy blend of salted and dried chipped beef, evaporated milk, butter, and flour—all doled out over a few slices of toast (a.k.a. shingles).If the meal sounds like the nutritional equivalent of eating a pile of bacon cheddar cheese fries, fear not. You can still satisfy your hangover cravings without busting your gut.
Logen Crew, executive chef of Current Fish & Oyster in Salt Lake City, UT, developed this recipe, which was inspired by his grandfather, a former cook in the U.S. Navy.
Creamed Chipped Beef
Recipe from Logen Crew, executive chef at Current Fish & Oyster
What you’ll need:
1 lb. ground beef (80% lean)
1 Tbsp vegetable oil
1 small onion, diced
Salt and pepper, to taste
3½ cups whole milk
½ cup vegetable or chicken stock
1 tsp fresh sage, chopped, plus more for garnish
½ cup all-purpose flour
4 medium ¼-inch thick slices sourdough bread, toasted
How to make it:
1. In a large, deep skillet over medium-high, heat the oil. Crumble in the beef and cook, stirring frequently, until browned, about 8 minutes. Drain enough grease so that some still coats the skillet. Add the onions, and cook until translucent, about 4 minutes. Season with salt and pepper. Pour 2 ½ cups of the milk and all of the stock into the pan. Using a wooden spoon, scrape up any bits from the bottom of the skillet. Mix in the sage then bring to a boil. Cook, stirring frequently, until slightly thickened, about 5 minutes.
2. In a small bowl, mix the flour into the last cup of milk until smooth. Slowly pour this mixture into the skillet, stirring constantly. Reduce the heat to low and simmer until thickened, 3 to 4 minutes. (If the gravy is too thick, thin with a little additional milk. If it is too thin, simmer longer, or add more flour.) Taste and adjust seasonings before serving.
3. To serve, place 1 slice of toasted bread on a plate and smother with the gravy. Garnish with sage. Makes 4 servings.
Nutrition per serving: 701 calories, 36g protein, 61g carbohydrates (2g fiber), 35g fat