Creamed Chipped Beef on Toast (Shit on a Shingle)

Name: Creamed Chipped Beef on Toast (Shit on a Shingle)
Total time: PT0D0H0M
Yield: serves 10
Ingredients: 10 oz. dried sliced beef, chopped into 1⁄2" pieces (about 3 cups chopped); 7 1 ⁄ 2 cups milk; 1 ⁄ 3 cup melted bacon grease; 1 cup flour; Salt and freshly ground black pepper; 20 slices white sandwich bread, toasted

Serves
serves 10

This recipe is based on one in the Manual for Navy Cooks (published in 1945). For a traditional, saltier version, don't soak the beef.

Ingredients

10 oz. dried sliced beef, chopped into 1⁄2" pieces (about 3 cups chopped)
7 ¹⁄₂ cups milk
¹⁄₃ cup melted bacon grease
1 cup flour
Salt and freshly ground black pepper
20 slices white sandwich bread, toasted

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Instructions

Step 1

Put beef into a large bowl, cover with cold water, and let soak for 3-5 minutes (depending on how salty you'd like the finished product). Drain beef and set aside.

Step 2

Put milk into a large pot and bring to a boil over medium-high heat. Meanwhile, put bacon grease and flour into a medium bowl and stir well to form a smooth paste. Reduce heat to medium-low, whisk flour paste into milk, and cook, stirring constantly, until thickened, about 2-3 minutes. Add beef, season with salt and pepper to taste, and simmer until very thick, about 5 minutes more. Ladle the creamed chipped beef over toast and serve immediately. No griping!

Put beef into a large bowl, cover with cold water, and let soak for 3-5 minutes (depending on how salty you'd like the finished product). Drain beef and set aside.
Put milk into a large pot and bring to a boil over medium-high heat. Meanwhile, put bacon grease and flour into a medium bowl and stir well to form a smooth paste. Reduce heat to medium-low, whisk flour paste into milk, and cook, stirring constantly, until thickened, about 2-3 minutes. Add beef, season with salt and pepper to taste, and simmer until very thick, about 5 minutes more. Ladle the creamed chipped beef over toast and serve immediately. No griping!