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TLW's Chipped Beef on Toasted Muffins

This dish has been a home staple forever. We have always served it over toasted Thomason Muffin halves and with canned (never fresh) asparagus (not sure how the asparagus tradition started but the combination works). Two things must be done to get this dish out of the ordinary: 1. A 4.5 oz jar of Armour's Dried Beef contains 1375 mg of sodium and must therefore be washed. 2. The sauce, made of just roux (butter & flour) and milk, is flat to a fault without serious seasoning--just pepper won't do it. So we have:

See Abbreviations, if needed 
Yield:  2 servings

1 jar (4.5 oz) dried beef
2 T butter
2 T Wondra flour
1.25 C milk (2% OK)
1 t Worchester Sauce
4-5 squirts Tennessee Sunshine or other medium hot sauce, of choice
4 grinds ground pepper (no salt)
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1. Quarter the dried beef rounds with a heavy knife, place in a colander and wash with warm water, squeeze dry and set aside
2. Make a roux: In a medium sized sauce pan over medium low heat, melt the butter, then add the flour (equal parts) and whisk
constantly until well mixed and smooth
3. Continue to heat and whisk the roux until the color just begins to darken, then add the milk
4. Add the seasonings, blend in, simmer and whisk until the sauce thickens to your liking
5. Taste and adjust seasoning, then add the dried beef and simmer to warm
6. Serve over three halves of toasted Thomason Muffins
7. Optional: Add a side of heated canned (drained) asparagus

Note. Here is a modernist (non-roux, non-butter) sauce: 1.5C whole milk, 10 grams Wondra flour and 2 grams xanthan gum. Whisk all together thoroughly and bring to simmer and continue to Step 4.


 

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