Make it just like this recipe and you can't go wrong! It is delicious! Top with a shake or two of black pepper.
When my parents married in 1953, the only thing my mother could cook was creamed chipped beef on toast. So, meal after meal week after week she made it until my father almost tossed her out! Eventually, she became a fabulous cook, and the story of the chipped beef and how my father grew to hate it was a funny part of the family history.
One day, when I was about twelve, I asked her to make it so I could taste what she had cooked meal after meal all those years before. She did, and when my father got home ready for dinner, he took one look at the chipped beef on toast and said, "Oh, no! Not this stuff again! Didn't we just have this???" She never made it again!
Another quicky recipe for this dish is to chip the beef into canned concentrated mushroom soup, adding only a little milk to get the right soupiness. Heat slowly over low heat to avoid scorching. Don't forget the cayenne - a bit more is tasty. And the toast must be fresh, well browned, and hot for the best effect. So tasty!
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Make it just like this recipe and you can't go wrong! It is delicious! Top with a shake or two...