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I have a question about sautéing meatball, then making a white sauce. When I fry meatballs, the oil in the Dutch oven goes to the sides and there is nothing in the middle. Then things burn. Then the sauces has flecks. What am I doing wrong? Thank you!
@@dawnjohnson8739 could be a few things. Your Dutch oven may be uneven. The middle may be higher than the sides. You might have to add more oil. You may also have to lower the heat a little. Another option would be to give the meatballs a quick searing and finish them off in the oven.
I'm old enough to remember asking my grandmother to make this! It was always one of my absolute favorite things! I thought maybe I was the only person on earth that loved it- I'm happy I was wrong!
I make this often. I soak the dried beef in water to cut down on the salt. By not soaking, the dish gets way too salty. I put on buttered toast and green peas, the frozen kind. makes for a wonderful comfort meal.
I’m 85 and my dad made it every Sunday morning. I continued with my family and am happy to say my sons and grand sons are continuing the tradition. We make biscuits instead of toast and it is a delicious tradition.
My Mom made this but added boiled egg whites in the gravy. Mash up the yolks and sprinkle on top. She also used Buddig beef sold in the refrigerator section rather than the dried beef in a jar.
i was born in 1975 and my mom used to make this a lot as a comfort treat because her mom used to make it for her family because her mom used to make it for her! (yes, my mom's mom and grandmom).. well my mom was surprised i liked it when my siblings did not, so it was a "thing" we shared. I miss it and am glad to now have a recipe!! THANK YOU!!
@@bonniegaither3994 I haven't tried the Buddig, but I can say the jarred dried beef makes a copycat original Stouffers creamed chipped beef. I have also copycated the stuffed peppers. It took me a couple of times to get the sauce right. It took Italian tomato sauce to get it just right. I believe you add vinegar to get that tartness. Have a great weekend from NC!
@@angrytater2456 I’ve gone to the Buddig completely at this point. The Armour or Hormel dried beef is heavily salted and needs to be rinsed before cooking. The Buddig is perfect and ready to go straight from the package. I used to love the Stoffer’s stuff as well, but after finding out how easy this was to make, I feel silly for ever having bought it. Cheaper, ridiculously easy to make and much better than the packaged stuff.
This was our traditional Christmas breakfast - served over homemade waffles! I still make it occasionally. (I learned to make it from my mom sixty-some years ago.)
A favorite of mine growing up over buttered toast. We were allowed to call it Sh - - on a Shingle (part of the fun).During Lent my Mom made creamed canned tuna over toast called SOS of the Sea. 😆 Yum. Miss Mom.
I made this today and really enjoyed it. My mom had it weekly growing up so I wanted to try it. I will definitely make it again. Thank you for the recipe.
I got in the habit of typing the recipe while watching. You have the recipe in the description like someone that cares about the person watching. 🎯Subscribed.
My moms family were Italian immigrants who came here LEGALLY! And my fathers family came from France, LEGALLY! My paternal grandmother taught my mom how to make exceptional chipped beef. And they did this with a left over beef roast. It was outstanding. We always ate it as a hot bread sandwich. And they were so very good. The French are masters at making delectable, sauces.😊
Very good instructions and the tone or your voice was very easy to listen to, so great job! I'm going to make this in the morning. It won't be as good as yours, but next best thing to being there! Thank you brother! Been out of the army since 85 and have been craving this ever since. I can also put it over potato and egg or two and the toast they'll be badass but that's a good idea to put it over pasta, beans or whatever rice. I'm going to try all that too. Thank you much!
I use the Armor jar stuff like this, but only because there’s no other choice where I now live. But I grew up in the mid-Atlantic states, and back then we had REAL dried beef (real slices of dried, salted, real whole meat) available in the hanging refrigerator (packaged deli) section - there were two brand names, Carsons and Knaus. Making the gravy with them was heaven.
If I was on death row this would be my last meal request, that or Steak Au Poivre! Try hitting it with some W sauce while sauteing the beef I also like to add the pepper at that stage as well... really brings out the pepper flavor! That's for sharing
It was more common in the 1950s. Occasionally you saw it in the 70s, 80s, 90s, etc….One reason why you might not see it is because the dried beef is substituted with crumbled breakfast sausage which is more popular
Another tip is to find smoked dried beef it’s much better than the stuff in the jar or bag if you can’t find it look it up just type in smoked dried beef for sale
For those that can't have a lot of salt in their diet - that is a great option. Otherwise, there is really no need to rinse the dried beef off. The sauce takes on the salt content really well. It's a good ideal to taste the sauce at the end and add additional salt if needed - for this recipe it needed more salt 😋
My dad was a WW2 Veteran. I’m very well aware of this dish. Dad called it s**t on a shingle as was customary with soldiers. I actually like it occasionally on toast.
Perfect , delicious meal & filling. I like it not because it is a budget meal , but because it taste good . I like mine on toast & much better than mre's in the military. Johnny mack name sounds like a pro poker player name , lol , I knew a fellow named Johnny diamond & told him the the same thing, he laughed
I find the beef way too salty, so I soak it prior to cooking. About 5 minutes in very HOT tap water, then rinse (sometimes I repeat this process). I let it soak while I make the gravy, then use kitchen scissors to cut up the beef directly into the gravy. I like the idea of Sautéing the beef in butter before making the gravy and I plan to do that the next time I make it. Might be tomorrow! I made it this morning (double batch) and my hubby had 4 servings!!
If you were teaching a sauce class live that would be one cooking class I’d take. We’d all show up with our little burners and pans and the other supplies 😊
If jar of chipped beef is too expensive, you can use ground beef, or picania sliced beef...sometimes you can find it on sale. Still good!!!! P S I love thay they still make the jar reusable as a drinking glass! Yay🎉
This looks damn good. I’m going to try it soon! Can I ask what cook top you are using? I bought a highly rated Cuisinart cook top that barely gets hot enough to cook bacon. Looks like I got a dud. Need something to replace this and the top your using seems large enough for your 12” skillet
Love chipped beef gravy. But it's a little hard to come by here. And when I do find it, it's typically a tiny amount of chipped beef in a stupid expensive container. Have tried numerous other things in substitute... bologna, sausage, or even plain ol' ground beef. But there's nothing quite like chipped beef.
I remember my dad making this when I was little. I’ve wanted to make it over the years but didn’t know where to get the meat. I’ve never seen it in any grocery stores. Where did you get yours?
Pulled pork chopped or cooked, chopped beef brisket or even hamburger will also work. This dish has been one of my favorites since My first taste at age 4(71 yrs ago) Still love I!! I also use W sauce, but steak sauce, soy sauce, etc will also Work
S.O.S (CHIP BEEF AND GRAVY) Will heck yeah. But my friend, you would be at a miss.If you did not mention that calorie intake. I know calorie, valerie. But there are some of us out here that have to take this into effect. Keep filming and we'll keep watching.✌️
SOS Is that sh!t on a shingle or same ol' stuff? 😂 Either way we loved this stuff as kids, we ate it over mashed potatoes, white rice, biscuits you name it 😋
The recipe would feed 2 adults and maybe 2 very small children. This is not enough to feed 4 adults. When I make this is usually is doubled and we still don’t have leftovers. My family love this and have for decades
My mom always soaked the beef for a while and discarded the water to remove some of the salt. I still find it too salty the way you make it. We make this when we go camping
I'm primarily vegetarian so I don't need much dried beef. So, not too expensive. Plus, this recipe doesn't even use a full jar/can for a 4 person meal so, still inexpensive.
