Ingredients20 m servings 223 cals
- In a saucepan over medium heat, melt the butter. Stir continuously while adding the flour and milk. Continue stirring until the mixture thickens slightly. Place the corned beef into the mixture and, stirring continuously, cook five minutes, or until the beef is hot.
Per Serving: 223 calories; 16 g fat; 7.3 g carbohydrates; 11.8 g protein; 53 mg cholesterol; 1205 mg sodium. Full nutrition
ReviewsRead all reviews 14
this is always a great comfort meal, from breakfast to dinner! the only thing I do different is to lightly brown the corned beef in a little oil, then remove it from the skillet and then follow ...
My mother made this all the time when I was young. I put a small amount of oil in the skillet and crumble up the canned corned beef and chopped onion and let it brown a little then add the flou...
omg!! this is the best!! this is like the pate my grandmother-in-law makes every sunday dinner!!! thank you... tip: give it like 3-5 mins (while stirring)to thicken the sauce at the right consis...
My Mom made this a lot growing up, but we added pepper and ate it on open faced toast. She called it Chipped Beef on Toast, Dad said in the military it's called "SOS" for Sh** On a Shingle.... ...
simple and good meal for the those times when you can't think of any else to eat and you want to eat now
Amazing! I used left over corned beef that we had in the crock pot the day before and just chopped it up. I really cduldn't believe how good this was, and I am a very picky/particular cook. M...
I have to say I was VERY surprised at how tasty this turned out! I served them on open faced toast. The kids gobbled it down much faster then the roast it was leftover from.