|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
1 - 10 of 386 for creamed chipped beef
In saucepan, place ... heat; stir until sauce is smooth. Add the chipped beef. Heat. Serve over corn bread squares, split, or corn sticks. Makes 4 servings.
In medium saucepan, ... Reduce heat. Tear beef into shreds; add to cream sauce and heat through. Serve over toast points or mashed potatoes. Serving Size: 4
Make a smooth ... end add the chip beef after you have ... cold water. Good idea to do this first so it will be drained when you add it to the cream sauce.)
Sauté green pepper in the butter; add beef and mix. Sprinkle with the flour and blend until dissolved. Add remaining ingredients. Serves 45.
Mix all ingredients. Bake in buttered casserole dish at 350 degrees, 10-15 minutes. Transfer to chafing dish. Serve with crackers.
Melt butter in medium saucepan; add shredded beef and stir. Add flour; stir until absorbed. Add milk and stir until thickened.
Saute beef in butter in ... and pepper. Spoon mixture into baked pastry shells. Yield: 8 servings. Toasted bread could be used in place of pastry shells.
Melt butter in ... Cut or tear chip beef into small pieces ... on medium low heat until mixture thickens to desired texture. Spice may be added to taste.
Put beef in boiling water. ... stirring until thick. Reduce heat. Stir in beef, cream, mustard, ginger. Cook until smooth over low heat. Stir in sherry.
Shred beef into small pieces. ... thick. Add beef, then pepper and salt to taste. Add parsley and remove from heat. Serve on toast or waffles. Serves 4.
top of page