One of my favorite foods growing up was dried beef or chipped beef gravy. My dad would talk about another version using hamburger that the Army served a lot when he was enlisted. They called it by another name which is unprintable in our newsletter! As I grew up, this became a comfort food for me. It is funny because it is similar also to sausage gravy, which I really don’t like. You can serve the gravy over biscuits, toast, even hash browns.
Dried Beef or Chipped Beef Gravy
*Armour has 2 sizes and I use the larger jar because I like more beef and less gravy
The dried beef is very salty so the first thing I do is cut it into about 1" square pieces. Put the pieces into a colander and run some warm water over the beef for a couple of minutes. It rinses off part of the salt. Pat the pieces dry. They don’t have to be completely dry, just not dripping wet.
In a deep skillet, melt the butter over medium heat. Add the beef and let it brown. I don’t like mine crispy, so I only cook it a couple of minutes. Sprinkle the flour over the beef. The flour will soak up quickly. Don’t let the flour brown. Stir in the milk slowly. Cook over low heat, stirring constantly. The gravy will thicken. If it gets too thick, add more milk. I add pepper before I serve it. I don’t add any salt but you can season for your taste. When my husband makes this recipe, he adds garlic powder when it is cooking.
Here is a relatively quick and delicious recipe for any time of the year.
Ham and Mushroom Sauce
Cut the ham into strips. Slice the mushrooms and sauté with the onions in butter until tender. Add stock and cream and reduce the mixture over high heat. When thickened, stir in the ham, peas, and parsley. Season with lemon juice, salt and pepper and serve over pasta. Sprinkle with parmesan cheese.