This nostalgic dish is having a resurgence. Cream chipped beef was made popular in the military for it’s hearty, filling, ‘stick to your ribs’ appeal. The concept started taking hold outside of the barracks and cream chipped beef eventually made its way into homes and diners. The dried beef is rehydrated in the creamy gravy base, seasoned with black pepper and cayenne, and then spooned over thick slices of butter toasted bread. A light sprinkling of fresh herbs (parsley and scallions) adds a bit of color and herbaceous pop to the final dish. Dried beef can be found at most grocers, usually found with the other breakfast meats.
Creamed Chipped Beef
- 3 oz dried beef, chopped
- 1¼ cups whole milk
- 8 oz cream cheese, cubed
- ½ tsp ground black pepper
- ⅛ tsp cayenne
- 8 slices thick bread or texas toast
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
- 2 tbsp chopped scallions
1) Place dried beef, milk, cream cheese, pepper, and cayenne in a Suvie pan. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 2 hours
2) After the cook, immediately remove the pan from your Suvie, and transfer to a medium bowl.
Whisk until combined and thickened. Season to taste with salt.
3) Toast bread slices, spread evenly with butter, and divide between 4 plates. Top each slice of toast with cream chipped beef and garnish with parsley and scallions.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 2 hours.
Nutritional Information per serving (4 servings per recipe): Calories 537, Total Fat 31g, Total Carbohydrates 45g, Total Sodium 1655mg, Total Protein 19g