Chipped Beef
By laglen
@laglen (19759)
United States
July 10, 2012 9:30am CST
I have a friend that has asked me to make him chipped beef (I cater). I have found numerous recipes but they all call for dried beef or chipped beef. I really have two questions here. It is clear that it is an easy dish to make. I am wondering #1 Is there a fresh beef I could use or only dried/chipped? and #2 Can he freeze this? I am leary because of the cream. I will most likely be using evaporated milk. Is there something better? He really wants to freeze it.
2 people like this
3 responses
@katsmeow1213 (28716)
• United States
13 Jul 12
We make this at home a lot because it's one of hubby's favorite dishes. He uses a flour called wondra for the sauce. We use the dried beef, I don't think you can use a fresh beef as it will alter the flavor. I am not sure about freezing it, but if he tries freezing it let me know how that worked out. Not that we ever have any left overs, but it would be nice to be able to freeze it because I often buy hubby the Stauffer's version of this (because he's such a picky eater so he often needs a nuka meal for nights when I'm making something he won't like). It may save money to just make up a batch of this and freeze it for him instead of buying the Stauffer's.
1 person likes this
@scarlet_woman (23463)
• United States
19 Jul 12
you can use cube steak cut into strips,i have..
i use whole milk instead of cream or evaporated,but..honestly,it's really not something you want to freeze,it might "break" when you reheat it.kind of like alfredo does.
@ShepherdSpy (8544)
• Omagh, Northern Ireland
10 Jul 12
I wasn't previously aware of this product,the Wikipedia entry for it describing the "Creamed chipped beef on toast"(or S.O.S. 
) dish as being formerly a US or GI comfort food staple..the listing also mentions some companies still involved in the production of this food. From what I gather,it would seem that it is the dried,pressed form of beef that is the essential item in the recipe..accept no substitutes!
As you say,it seems to be an easy dish to make..assuming you have the ingredients..freezing it might make things complicated..
) dish as being formerly a US or GI comfort food staple..the listing also mentions some companies still involved in the production of this food. From what I gather,it would seem that it is the dried,pressed form of beef that is the essential item in the recipe..accept no substitutes!
As you say,it seems to be an easy dish to make..assuming you have the ingredients..freezing it might make things complicated..