Every year when we went to Ocean City, MD, we’d always go out to breakfast for creamed chipped beef. It was always on the menu just about everywhere and one of the reasons we enjoyed going out for breakfast! After driving all those hours and getting to OC early in the morning, but still too early to check into our condo, we’d head directly for our first fix of creamed chipped beef. Why, oh why we’d do that before being seen in public in bathing suits, I’ll never know. Well, except for the fact that the stuff is so damned good! Libby’s used to be where we’d head, but that’s changed hands and that friendly red polkadot exterior no longer is the same inside. Sigh.
Next, we found General’s Kitchen and it’s still our favorite today. Small, old-fashioned, with ballcaps and police insignia from all over the USA and the world hanging from every nook and cranny. No gourmet fare here, folks. Good, solid grub. The General himself used to stand guard at the register until he passed away. Now, his family still honors the old traditions of the place – it hasn’t changed a whit. Here’s my version of that tradition.
- Linda Engbarth Weissert, JoshuaTrent.com Gluten Free Contributor
- 4 ounces chipped beef, shredded
- ½ stick butter (you know this is why the dish is so good!)
- 5 tablespoons cornstarch (for regular creamed chipped beef, just use all-purpose flour)
- ground black pepper, to taste
- 2 cups skim milk (or use regular...like skim is making a difference here!)
- Melt butter in saucepan, add shredded chipped beef and saute until browned.
- Sprinkle cornstarch (or flour for non-gluten-free) over chipped beef and stir until completely incorporated. Add milk and stir in quickly. Cook over medium heat until thickened.
- Pour over toast. GF toast for the GF person!