In yesterday’s column, I did an article about a not-to-common bread called “Popovers.” These are light, airy breads that are hollow in the center and can be filled with jam, butter, etc. In case you missed the recipe, click on the embedded link to get it. And as promised, I have another way to fill these interesting breads and that’s with a “Creamed Beef Filling.”
This is the classic “creamed chipped beef” that used to be served in a lot of diners and restaurants years ago. It too isn’t served that often yet I’ve always thought it was quite good. This beef filling can be served in the popovers, in addition to biscuits, cornbread, baked potatoes or simply over toast, as it traditionally is. No matter what you serve it on, it’s great!
To prepare it, you start by melting butter in a saucepan. You now sauté onions and green peppers. Flour is added, followed by milk. Then, you add dried beef to this and cook it over medium heat until mixture is thick and smooth. It’s removed from heat and you add grated Cheddar cheese, and if you wanted to, some dry sherry. This is all combined and it’s now ready for whatever you choose to put over it!
The recipe calls for a 5 oz. jar of the dried beef. This is found in the canned meat section of most stores and comes in a glass jar. It’s a very salty beef, and if you feel it’s too salty for your taste, you can rinse it under cold water to get rid of most of the salt. However, if you don’t mind the saltiness, you may use it as comes from the jar. If you aren’t able to find this beef, you may use the packaged beef you use for sandwiches. This is easily found in the packaged sandwich meat section of the store. You won’t have to rinse this beef, but you will want to taste the completed sauce for salt since the recipe doesn’t call for it. Simply taste the completed sauce and add salt to your own taste.
So, while the popovers bake, prepare this creamed beef filling and you’ll have one satisfying meal!
CREAMED BEEF FILLING
- 3 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 3 tablespoons all-purpose flour
- 1-1/2 cups milk
- 1 jar (5 oz.) dried beef, shredded
- 1/2 cup grated Cheddar cheese
- 2 tablespoons dry sherry (optional)
Melt the butter in a medium saucepan. Add the onion and green pepper, sautéing until tender. Add the flour and blend well. Gradually add the milk, then the dried beef, and cook until thick and smooth over medium heat. Remove from heat and stir in the grated cheese and the sherry, if using it. Blend well and serve hot. Yield: 4 servings.