2 tbsp. butter
1/2 lb. chipped beef (torn into pieces)
1 tbsp. flour
1 pt. sour cream
1/2 c. dry white wine or dry vermouth
1 heaping tbsp. grated Parmesan cheese
1 (10 oz.) can artichoke hearts, thinly sliced
Split, toasted & butter English muffins or buttered cooked noodles
Paprika

Melt butter in a skillet over low heat. Cook beef until crispy and crisp on the edges. Sprinkle on the flour; mix and add the sour cream and wine. Stir thoroughly until smooth. Add the cheese and finally the artichoke hearts. Stir gently; try not to break the artichoke hearts apart. Keep warm at 180 degrees until served. Spoon over muffins or noodles. Serves 4-6. Makes a lovely brunch dish.