Since we just had chipped beef a little while ago, it was still sitting in the back of her brain. So it didn’t take much of a nudge to get her to cook some more. And surprisingly, it was easy to talk her into letting me document the whole thing.
First the ingredients: butter, milk, corn starch, beef, salt, and pepper.
Melt 2 Tbs of butter in a skillet over medium-low heat. While the butter is melting, start cutting up the beef into one inch squares.
After the butter is melted, slowly stir in a strong Tbs of cornstarch. Make sure you break up any lumps that form. After the cornstarch is incorporated, slowly stir in the milk. Lindsay ended up using about 3/4 of a cup. The amount will vary, just slowly add it until you have good loose gravy consistency. Make sure that you are stirring fairly constantly so the gravy doesn’t form lumps on you.
Add the salt and pepper to taste and give it a good stir. Once everything is mixed in the skillet, add the beef.
Once the beef is heated through, slop it on some buttered toast, and you’re ready to eat!
I’m hesitant to put this down in some form of a record, but I think Lindz can do this better than her Grandma’s.
This past weekend we went down to Rochester to fix the shed behind Lindsay’s Grandma’s garage. The damage was a bit worse than anticipated:
But the repairs were done and most of the siding was put on. As a bonus, Lindsay’s Grandma made us chipped beef for lunch one day, a.k.a. shit on a shingle for those who served in the military. It was very tasty.
Side note: Does it count as spamming if you post 4 times in the same day if it’s your own blog?