• Leyla Hur, as featured in Munaty Cooking

    Leyla Hur, as featured in Munaty Cooking

    "In Hong Kong, everything revolves around food, and it was not different in my family. In my family, each meal was truly an event and that is something I still hold close. Right after we finished one meal, Dad would discuss with us what we would have for our next meal..."

  • About Leyla

    About Leyla

    "Even from my earliest years, I liked to feed people and share my food with others. I have been privileged enough to grow up in Hong Kong, live in Malaysia, Australia, Canada, and now the United States; and I have travelled extensively throughout the world, sampling the delicacies of..."

  • Asian Beef Lettuce Cups (with Vegetarian Alternative)

    Asian Beef Lettuce Cups (with Vegetarian Alternative)

    "In Hong Kong, this is very famous and usually comes when you order Peking Duck. The restaurant will then make three dishes from the duck. You will usually get the skin (Peking Duck) which is served with..."

Tuesday, March 22, 2011

Beef and Vegetable "Gravy"

This dish was originally introduced to me by my husband and carries a rather rude name "S**t on Shingles" (otherwise known as "Stew on Shingles" or "Chipped Beef"). It was something that his father had learned to cook while in the military and had passed it down to my husband.

"Chipped beef on toast (or creamed chipped beef on toast) is a culinary dish comprising a white sauce and rehydrated slivers of dried beef, served on toasted bread. Hormel recommends flavoring the dish with Worcestershire sauce and dried parsley. In military slang it is commonly referred to by the dysphemism "Shit On a Shingle" (SOS)—or more politely, "Stew On a Shingle" or "Same Old Stuff". Chipped beef is also often served on English muffins, biscuits, home fries, and in casseroles.

Wentworth and Flexner cite no origin, but note that "shingle" for slice of toast has had "some use since 1935" in the U. S. Army, mostly in the expression "shit on a shingle," and that the latter had "wide World War II Army use." [Source]

My husband usually makes it with potatoes, and without too many vegetable ingredients in the gravy itself, so tonight I decided to make a version of this dish only "a la Leyla".

Served with homemade biscuits and this is a very hearty and filling meal.

Happy Cooking, Happy Eating!


1/4 lb lean ground beef, fried dry (without fat)
1/4 large onion, diced finely
2 cloves garlic, diced finely
1 green pepper, diced finely
1/4 tsp chicken powder
2 TBSP plain white flour
Salt and Pepper to taste
1 cup water

1. Fry the beef until cooked through. Add onions, garlic, and green peppers. Fry for about 2 minutes.
2. Add flour, chicken powder, salt, and pepper. Stir well to coat everything.
3. Add water and stir very well to prevent clumps. Reduce heat and allow to simmer for about 5 minutes, stir occasionally to prevent burning and clumping.

Serve with hot biscuits.


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