Pasta Hut, Kudus. Super Partner. Fast food, Pizza & pasta, Noodles. New. See reviews. 1.74 km. Creamy Beef Classic Fettuccine. Classic Fettuccine Pasta Fettucine, Daging sapi asap, Jamur, saus krim dan roti Creamy Chicken Classic Fettuccine. Pasta Fettucine, Daging ayam asap, Jamur, saus krim dan roti. 70.000. Add. Black Pepper Chicken

Jump to RecipeLast night I made dinner, and it was an absolute failure. It happens to the best of us. After we realized that we couldn’t choke down that disaster, we needed something else easy and fast to make. That is when we decided to have creamed chipped beef over toast. We keep the Stouffer’s kind in the freezer for fast comfort food. We had it over pieces of toast and a leftover flaky biscuit. I prefer toast, but it was a good use of remaining biscuits from breakfast the day before. We figured, okay, we love this stuff, so how hard can it be to make our own? Cream chipped beef is generally a salty meal, a comfort food that is high in carbs and calories, with just a touch of protein. We’ve found that the dried beef traditionally used in this recipe is becoming harder to come by so you can also use torn pieces of roast beef lunchmeat. What is creamed chipped beef?Check out these articlesWhat kind of meat is in creamed chipped beef?How to eat creamed chipped beefRelated posts What is creamed chipped beef? It is a 100-year-old recipe that consists of cut up pieces of dried beef and creamy white gravy, ladled over toast. The gravy is a simple sauce that is made out of butter, white flour, milk, salt, and pepper, sometimes called a bechamel sauce. Creamed chipped beef is generally served over white toast, biscuits, potatoes, or rice. Traditionally, creamed chipped beef was a staple for American troops in World War II and beyond—the dried beef used in the recipe was shelf-stable for long periods, it often used powdered milk, and this shit on a shingle could literally “feed an army,” keeping soldiers full until their next meal. Check out these articles A Super Simple Cucumber Tomato Salad Hawaiian macaroni salad recipe super easy Creamy fruit salad recipe The one you love Rotisserie Chicken Salad Recipe Fruity & Nutty What kind of meat is in creamed chipped beef? Cream chipped beef is traditionally made using dried beef—beef that is ground, formed into strips, and air-dried. You can also tear up pieces of deli roast beef lunchmeat—it’s easier to find in a neighborhood grocery. Some recipes have called for ground beef or hamburger, but this does change the essential flavor and smooth texture a bit. How to eat creamed chipped beef Most people eat cream chipped beef spooned over slices of sliced, toasted white bread. You can also pour it over biscuits or even hashbrowns. Creamed chipped beef as dinner has often been served with a side of English peas; as a breakfast, served with a side of fried or scrambled eggs. For those on a gluten-free diet, try it on cooked rice or a baked potato. Ingredients 8 oz dried beef or roast beef deli lunchmeat see notes 2 T butter 2 T all-purpose flour 1 ½ c milk Pepper to taste if using roast beef lunchmeat, you may need to add a ¼ t of salt to taste 4 slices of white bread, toasted Instructions Rinse the dried beef in cold water and pat it dry. Skip this step if using deli lunchmeat.Roughly chop the beef into bite-size pieces. Set the butter to a skillet over medium-high heat. Allow to fully the dried beef to the pan and cook for 2 minutes. Stir often, until the edges curl slightly. Turn the heat down to mediumIn a separate bowl, whisk the flour with the milk until the flour/milk mixture into the hot pan while whisking until the roux thickens, about five hot over toast and add pepper to taste. Notes You can buy dried beef in a jar, or you can purchase something such as Carl Buddig’s original beef lunch tips Keep leftover cream chip beef in an airtight container for up to four days chilled in the refrigerator. Reheating tips Reheat in a glass or porcelain container in the microwave, covered, starting at 30 seconds on high for ½ cup of leftover gravy. Nutrition Information Yield 2 Serving Size 1 Amount Per Serving Calories 545Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 7gCholesterol 142mgSodium 3774mgCarbohydrates 43gFiber 2gSugar 6gProtein 49g Related posts

Pizza Hut Pasta Recipe Copycat How To Make Pizza Hut Pasta Copycat Enjoy a scrumptious baked dish in this copycat Pizza Hut pasta recipe! Tender rotini pasta is tossed in a ground beef marinara sauce for a loaded bite. Preparation 15 minutes Cooking 1 hour 40 minutes Total 1 hour 55 minutes Ingredients 16ozrotini pasta 2cupsmozzarella cheese,grated 1lbground beef 6oztomato paste,canned 24oztomatoes,crushed, canned 6clovesgarlic,minced 2tbspolive oil 2tbspsugar 2tspdried oregano flakes 2tsponion powder 1tspgarlic powder ½cupfresh basil,chopped salt and pepper,to taste Instructions Boil water and salt the pot when the water comes to a boil. Add the pasta and cook ’till it is tender yet firm. Drain and set aside. In a stockpot, pour the oil, bring the heat to medium. Drop the onion and garlic and sauté. Keep this up for about 2 minutes. Add the ground beef and cook with the onion and garlic for about 5 minutes. Keep stirring. Add the tomato paste, tomato puree, oregano flakes, basil, sugar, garlic powder, onion powder, salt, and pepper. Stir frequently. Simmer uncovered for about 1 hour or until the sauce thicken to desired consistency. Set the oven to preheat at 350 degrees F. Mix with the pasta and ready the baking pan by brushing oil or butter on the pan lightly. Pour the pasta and top it with grated mozzarella cheese. Bake for about 20 to 30 minutes. Take the dish out. Serve warm and enjoy. Nutrition Calories Fat Saturated Fat Trans Fat Monounsaturated Fat Polyunsaturated Fat Carbohydrates Fiber Sugar Protein Cholesterol Sodium Calcium Potassium Iron Vitamin A Vitamin CÂ

We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here. Level Easy Total 45 min Active 35 min Yield 4 servings Level Easy Total 45 min Active 35 min Yield 4 servings Deselect All 3 tablespoons unsalted butter, plus more if needed Two 8-ounce top sirloin steaks Kosher salt and freshly ground black pepper 1 1/2 cups sliced cremini mushrooms 1/2 cup diced yellow onion 3 cloves garlic, chopped 2 tablespoons all-purpose flour 1 teaspoon English mustard, such as Coleman's 1 cup milk 2/3 cup chicken broth 1/2 cup stout beer or Madeira wine 1 tablespoon Worcestershire sauce 2 tablespoons chopped fresh parsley, plus more for garnish 4 slices thick-cut country bread 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. Categories

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