Adjust the salt accordingly based on whether you use dried beef or deli-style roast beef as dried beef is already heavily salted.I scatter some bright parsley over the top for a stunning finish (and so you don’t feel bad about eating a cream sauce as your main dish) and the funky notes of the golden-brown sourdough make a perfect match for the thick peppery gravy.Īmerican / Category: Main Dish Chef’s Tips In this case, drop in some chopped beef and delicate chives and you’ve got a concoction to drape over toast that will make all of the other carbs jealous. Stir in some nutty parmesan and a little garlic and you’ve got alfredo sauce. Well, about food.Ĭrack open (and drizzle in) your favorite brew and a few sharp handfuls of cheddar and you’ve got beer cheese. In my opinion, béchamel is the start of most great love stories. It’s almost always marked with a sprinkle of slightly spicy nutmeg whose pungent flavor hangs out in the background reminding you that there’s something special going on. And while this dish is anything but fancy, it actually begins with a classic French recipe.Ī béchamel is one of the five “French Mother Sauces” that simply consists of butter, flour, and milk. Seeing as the sauce for chipped beef is its most central component, it should be made with patience, love, and most importantly-chives. When I first made this chipped beef, one gaze into that silky pot of white gravy and I was whisked right back to those youthful mornings with friends who taught me phrases like “hey, y’all” and valuable life lessons like never tip cows in the rain. But when my parents sold their business and moved me and my sister to North Carolina in 1987-it was goodbye gravlax, hello ham-flavored-everything.īiscuits and gravy wasn’t a staple that existed within our home, but many of my classmates were Carolina natives and a sleepover at their house meant a morning filled with sharp cheddar cheese grits, slabs of country ham, and sausage-speckled cream sauce over fantastically fluffy buttermilk biscuits.Įveryone should have a southern grandmother in their lives. My extended family is from the northeast, so smoked salmon on a bagel is our breakfast-of-choice. The culinary recollection I most closely associate with chipped beef is biscuits and sausage gravy.
CHIPPED BEEF ON TOAST HOW TO
I’m just here to show you how to make it. Pepper? I certainly wouldn’t dub that “sh*t” in any form.īut I’m not the one who invented the acronym. A rich, velvety river of butter and milk studded with salty beef and sharp black Still wondering where the wacky name came from? “Shingle” clearly represents toast, while the secret behind the first S doesn’t do the delicious sauce justice. I do, however, know that it serves a very important purpose on southern tables and is an edible memory many veterans hold near and dear to their heart. I’ve freshened up the sauce with some grassy herbs and replaced the standard white toast with crusty sourdough-but I did not personally grow up with this iconic meal. Well, “sh*t on a shingle,” folks, is no Fanny original. I find a way to modernize, update, or tweak it so that it becomes an original. When it comes to writing recipes, I try summon a story from my childhood that I playfully connect to the dish-in-question. This refers to the emblematic military tradition of throwing something hearty onto a slab of bread to coat the stomach and soothe the hunger pains. You know what? Let’s get this out of the way right now. This nostalgic southern comfort food originated in the United States Armed Forces and was commonly referred to as S.O.S. Though I’m sure I wouldn’t be the first to have a hit tune from The Police playing on repeat in my head while trying to write about cream sauce. When the appointed evening came, the two newest were rather skeptical, but after tasting it both of them gave it a thumbs up and asked if we could have it again sometime.No, I’m not singing you a Sting song. Having just had knee replacement surgery, I can’t yet drive, so I had to rely on her to do her best. I quickly added the request to the menu, made sure the ingredients were on the grocery list and sent my daughter to town. Still, to this day, I remember it being one of my favorite meals.
I can remember the gravy being made with drippings from hamburger. and quickly! Growing up, our family was poor enough that we just had “bread and gravy” sans the chipped beef because we couldn’t afford it.
Oh my!!! This is a lapse in culinary education which begs to be rectified. The other two had never heard of it and definitely never tasted it. My daughter asked for “Shit on a Shingle” when we were making out the menu. Regardless of which branch of the military lays claim to it, “Shit on a Shingle” is an easy-to-make, satisfying and relatively cheap meal which can feed plenty of people.
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