*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was horrible! I have a recipe I have been using for the 28 yrs my husband (a retired Marine) and I have been married. This is a dish that dependent wives always learn. I tried it because I wanted to try something different. My word I don't know how this made it onto allrecipes. Do they test the recipes first? I will definitely stick to my old recipe.
In my experience the appropriate ratio of flour/butter/milk to get a creamy consistency rather than paste should be 3 tablespoons butter 3 tablespoons flour and 2 cups milk. And I don't know why I thought adding sugar would be a good idea to try! I always put the beef in a colander and rinse with hot water before adding to the gravy it cuts the salt a bit. Add some black pepper and that's all the seasoning you need. I'll stick to my tried and true SOS recipe from now on thanks.
Too much work & fat. The easy way we do this is buy the canned or packaged chipped beef in the grocery store...cut to your desired size and add the beef to a can of creme of mushroom soup (using one can of milk to make the soup). Simple easy heat it up and serve over toast or english muffins.
I have made Creamed Chipped Beef for years and thought I would try this version too much flour per amount of milk brown sugar was not a hit with us. Will stick with just making a cream gravy with the beef adding a touch of garlic powder.