Recipes

[IamMrsG]

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@CAMOGIRL wrote, in part:  "When I was growing up my mom made hers with that Buddig Beef..."

@CAMOGIRL   Your post brought up an old memory of a dish I made years ago.  Like your mother, I used Buddig Beef in it.  I still have the recipe in my files:

Chipped Beef in Popovers

1 tablespoon butter

1/4 pound dried beef, shredded

1 can (10 ½ oz.)  condensed cream of mushroom soup

1/4 cup white wine  (Mrs. G's note:  I used Sherry)

½ cup shredded American cheese

2 tablespoons snipped parsley

1 Tablespoon chopped pimiento, do not omit

Popovers (below)

Melt butter in saucepan; cook and stir meat in butter 3 minutes.  Mix soup and wine, stir into saucepan.  Cook, stirring constantly, until creamy.  Stir in cheese, parsley and pimiento.  Reduce heat; cook 3 minutes or until cheese is melted.  Serve chipped beef sauce over split hot popovers.  4 servings.

Popovers

2 eggs

1 cup milk

1 cup Gold Medal Wondra flour *

½ teaspoon salt

Heat oven to 450º.  Grease 6 deep custard cups (5 ounces) or 8 medium muffin cups.  With fork, beat eggs slightly; add milk, flour and salt.  Beat just until smooth.  Do not overbeat.

Fill custard cups half full, muffin cups three quarters full.  Bake 25 minutes.  Reduce oven temperature to 350º.  Bake 15 to 20 minutes longer or until deep golden brown.  Immediately remove from cups.  Serve hot.  6 to 8 popovers.  

* All purpose flour is not recommended as it is difficult to stir into a smooth consistency.  

Mrs. G:  When you split open the popovers, you may find a little wet dough inside yet.  Just pull it out before filling the hollow shells with the beef.  Also, I remember adding more shredded cheddar on top.

[CelticCrafter]

Growing up SOS and Chipped Beef were two different things.

[Zhills]

Always made it with hamburger for Sunday mornings.  Served over toast. 

Kids loved it!

[trenet]

I’ve only made once and we had on baked potato.  

So much depends on how good the white sauce is - and how good the beef is.  Nueske’s in Wisconsin has a good dried beef. And, if you live near an Italian deli with a good bresaola, that is what you want.  Usually my husband eats the beef before I can make anything!

[deepwaterdotter]

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@trenet wrote:

I’ve only made once and we had on baked potato.  

So much depends on how good the white sauce is - and how good the beef is.  Nueske’s in Wisconsin has a good dried beef. And, if you live near an Italian deli with a good bresaola, that is what you want.  Usually my husband eats the beef before I can make anything!

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Neuske's bacon has ruined me for any other brand.  It's expensive, but so worth it.

[BeccaLou]

@deepwaterdotter I think SOS could be used with sliced turkey and maybe Spam. The Imagination is no limit.I like White sauce with chopped hard boiled eggs. on toast.also.

[trenet]

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@deepwaterdotter wrote:

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@trenet wrote:

I’ve only made once and we had on baked potato.  

So much depends on how good the white sauce is - and how good the beef is.  Nueske’s in Wisconsin has a good dried beef. And, if you live near an Italian deli with a good bresaola, that is what you want.  Usually my husband eats the beef before I can make anything!

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Neuske's bacon has ruined me for any other brand.  It's expensive, but so worth it.

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@deepwaterdotter 

I can never decide which I like better their Applewood or Cherrywood bacon. This morning was the Cherrywood!  I also like their Canadian bacon. Love it diced into scrambled eggs or in an omelette.