Creamed Beef (Four portions)
This classic Creamed Beef recipe, adapted from a 1900 cookbook, offers a comforting and satisfying meal. Tender, thinly sliced beef is simmered in a rich, creamy sauce, creating a savory flavor profile. Served over golden-brown toast, this dish is a delightful combination of textures and tastes, perfect for a simple yet elegant lunch or dinner.
Ingredients
- 1/4 lb Diced beef, thinly sliced
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 cup Milk
- 4 slices Bread slices
- 2 tablespoons Butter (For toast)
- 1 tablespoon Parsley, chopped (For garnish. Quantity estimated (not specified in original recipe))
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Instructions
- 1Preheat the broiler. Place bread slices, about one-half inch thick, directly under the broiler flame or in a toaster. Brown on one side, then turn and brown the other side until both sides are an even golden brown. Butter one side of each toast slice, being careful to butter the edges. Place the toast on a plate or pie-pan and set aside.
- 2Melt the butter in a frying pan over medium heat. Add the beef, separating it into small pieces. Allow it to frizzle (sizzle). Add the flour and mix thoroughly with the beef and butter, allowing the flour to brown slightly.
- 3Slowly add the milk to the beef mixture, stirring constantly until the sauce thickens and becomes smooth.
- 4Pour the creamed beef over the prepared toast. Garnish with chopped parsley.
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