Reviewed: Jul. 15, 2008

My cousin used to make this for dinner sometimes and I was really happy to find this recipe. I think it was good, a little salty, but good. I will follow other reviewers recommendations next time and soak the beef a little to tame the saltiness a bit!

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KaylaMayaCamrynMOM

	Cooking Level: Intermediate Home Town: Washington, Indiana, USA
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Reviewed: Jul. 14, 2008

This is some serious comfort food. So easy to make. My one reccomendation is to soak the beef, because it was a tad bit saltly. Otherwise, perfect breakfast for a cloudly Sunday. Made J.P.'s Big Daddy Biscuits (from this site) with it.

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Jenn

	Cooking Level: Beginning Home Town: Albuquerque, New Mexico, USA Living In: Chandler, Arizona, USA
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Reviewed: Jul. 14, 2008

Just like my mom taught me to make it. I just rinse the dried beef under hot water (my mom always did it a few times, she had to watch salt intake) to remove a little of the salt. I like it over leftover mashed potatoes or biscuits - noodles are good too.

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Faith

	Cooking Level: Expert Living In: East Providence, Rhode Island, USA
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Reviewed: Jun. 26, 2008

Just like mom used to make! I added a bit more flour though just to thicken it up a bit.

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Sara

	Cooking Level: Intermediate Home Town: Omaha, Nebraska, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Jun. 5, 2008

We loved this, so easy and good. I did soak the chipped beef in water first, to get some of the saltiness out, and it worked perfectly. Great recipe!

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TrishDish

	Cooking Level: Expert Living In: Hartford, Connecticut, USA
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Reviewed: May 14, 2008

Loved this recipe. I did soak the dried beef in water first.. otherwise, it would have been a bit too salty. Thats the only reason I gave it a 4 and not 5 stars. We make this one often. Thanks!

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tazy13

	Cooking Level: Intermediate
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Reviewed: May 6, 2008

Comfort Food! Once I got the roux down (it took 2 tries), it was fantastic. I added the ceyenne pepper, seasoned salt and cracked black pepper. We used the Budding Luncheon Meat. Served it on toasted potato bread buns. I bet it would be great on biscuts! The boys scarfed them down faster than I could serve them. Goes down well with a BIG glass of cold MILK!

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MAMASPICE

	Cooking Level: Intermediate Home Town: Anchorage, Alaska, USA Living In: Lakewood, California, USA
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Reviewed: Apr. 23, 2008

This was so simple and so good. I used the Budding sliced beef and it was not salty at all. My husband liked it alot. I made to much so we were going to have leftovers the next day for lunch - BIG mistake because this does not reheat well at all, The sauce gets lumpy. Very good and simple recipe / Thank you for sharing !!

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COOT226


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Reviewed: Mar. 18, 2008

AMAZING sauce! really great recipe!

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jennie


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Reviewed: Mar. 11, 2008

I remember my mom making this on occasion growing up. I did rinse the chipped beef to try and reduce some of the saltiness. I also used kitchen shears to cut down the time it takes to chop the beef. This was good but not nearly as good as I remembered it. Since the SODIUM is OUT OF THIS WORLD I probably won't make it again for another 20 years! Personally, the USMC SOS recipe was much better tasting that was made with ground beef.

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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Mar. 10, 2008

Totally what I was looking for, a taste from my past. I didn't add the cayenne pepper, an used shaved lunch meat not dried. Wasn't salty at all, added pepper to my portion to keep it mild for the kiddos.

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Reesa


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Reviewed: Mar. 8, 2008

This recipe is entirely too salty as written. I had to throw it away. We couldn't eat it. Do not use dried beef in a jar. Maybe package from cold cut department would be ok.

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MISE


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Reviewed: Feb. 21, 2008

I grew up adding the beef as soon as the white sauce was started! Maybe thats why it never tasted salty to me or anyone else who has ate it since its soaked in the "gravy" for a little while. I also add lots of shredded cheese and make the sauce cheesy. My family absolutely loves this. Cheap and easy meal.

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Dorkus10494

	Cooking Level: Expert Living In: Rapid City, South Dakota, USA
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Reviewed: Feb. 17, 2008

Fantastic, my husband loved it. Just what I was looking for. I mixed about 2/3 of the milk and the rest was cream. Also a great base to add extra's to taste

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BreeAnn

	Cooking Level: Beginning Home Town: Palmer, Alaska, USA Living In: Anchorage, Alaska, USA
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Reviewed: Feb. 16, 2008

Doubled the recipe and just used 2-4 oz. jars and it was fine. I rinsed only one jar and was just right for salt. Family loved it.

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Susie


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