Creamed Chipped Beef On Toast Cayenne Kick Recipes

Steps:

• Cut the beef and onions very fine.
• Melt the butter or margarine in a large skillet. First add onions for 1-2 minutes then add beef.
• Sprinkle the flour over the mixture and stir well to cook the flour and melted butter,be sure it doesn't stick or burn-stir constantly.
• Gradually add the milk, continue stirring until the mixture boils, then turn the fire down and cook slowly.
• It should thicken enough to be a good gravy consistency.
• Serve over toast.
• Some people serve it on the toast with chopped hard boiled eggs.
• I am sorry there is no stove temperature.
• mentioned but this is written word for word from my mothers cook book.

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

Steps:

• Melt butter in a medium saucepan. Blend in flour, salt and pepper. Stir in milk. cook over medium heat until mixture boils and thickens, stirring constantly. Reduce the heat.
• Tear beef into shreds and add to cream sauce. Heat through.
• Serve over toast.

Steps:

• In a medium saucepan over low heat, melt butter.
• Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened.
• Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

Steps:

• Heat the butter in a medium skillet set over medium-high heat. Sprinkle the steaks with salt and pepper and sear on both sides, about 2 minutes per side for medium rare. Set aside to rest for 5 to 10 minutes.
• Heat the same skillet over medium heat and add more butter if needed. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms "weep," or release water, about 5 minutes. Then add the flour, 1 tablespoon salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, milk, broth, beer and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper.
• Preheat the oven to 425 degrees F.
• Put the toast on a baking sheet and toast until golden brown, 5 to 10 minutes.
• Place a piece of toast on each plate. Slice the beef against the grain and place some on top of the toast. Spoon the sauce on top and garnish with some parsley.

Steps:

• In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.
• In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain.
• For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika.

Steps:

• In a skillet or saucepan, melt butter over medium heat. Drop beef into hot butter; saute for 5 minutes. Sprinkle sugar over beef, stirring constantly. Sprinkle on flour, stirring constantly. When flour is completely mixed in, gradually add the milk, stirring constantly.
• Keep stirring the sauce until it thickens. Lightly butter toasted bread. Spoon beef over slices of bread and serve.

Steps:

• Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth. Add milk a little at a time, whisking well after each addition.
• Bring to a boil over medium-high heat and cook, stirring, until thickened. Stir in beef and cayenne; cook until warmed through.

Steps:

• Melt butter in a heavy pan over medium heat. .
• Add flour to the pan and whisk for several minutes to remove the raw flour taste.
• Slowly pour in milk and whisk continuously until a thick sauce forms.
• Add pepper to taste and stir in the dried beef.
• Serve over generously buttered toast.

Steps:

• Cut or tear dried beef into small pieces. Soak dried beef pieces in very hot water for 10-15 minutes to remove excess salt. Drain, squeezing out as much water as possible.
• Meanwhile, stir up your favorite baking powder biscuits and get them in the oven.
• Melt the butter in a 2-quart saucepan. When the butter is bubbly, add the flour and stir constantly for 2-3 minutes to cook the flour.
• Add broth and milk. Continue to stir constantly until sauce thickens.
• Lower heat. Add parsley and drained, dried beef. Stir until heated through.
• Take your biscuits out of the oven and split 2 or 3 onto each plate. Spoon on the Creamed Chipped Beef. Goes great with a green salad or green vegetable.

Steps:

• Whisk the milk, flour, salt, and pepper together in a bowl until smooth.
• Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef; cook and stir until heated through, about 5 minutes. Pour over toast to serve.