Chipped Beef over Toast (09.09.14)
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons garlic, minced
- 1/2 teaspoon dried rosemary
- 3 shallots, minced
- 12 cups heavy cream
- Chipped beef, for serving
- Sourdough toast, for serving
- 1/4 cup parsley, chopped
- Paprika, for garnish
- Salt and Pepper, to taste
In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.
In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture and chipped beef. Reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add salt and pepper.
For each serving, pour some of the mixture over two to three slices sourdough toast and garnish with parsley and paprika.
Note: Chipped beef is wafer-thin slices of salted and smoked, dried beef are usually packed in small jars. Chipped beef is also referred to simply as dried beef.