Tuesday, March 22, 2011
Beef and Vegetable "Gravy"
"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.