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Pennsylvania Dutch Frizzled Beef (Creamed Chipped)

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“An easy way to make an old favorite. We like ours with some white pepper added. From my disintegrating Best-Loved Pennsylvania Dutch Recipes booklet. NOTE: This dish is not for those who are salt-restricted. Soak the dried beef in water first if you wish to remove some saltiness. Prep time is a guess-timate and includes cooking time. (I will make this again and confirm).”
READY IN:
15mins
SERVES:
5
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 12 lb dried beef, chopped
  • 2 tablespoons butter (or more if you need it)
  • 14 cup flour
  • 2 cups milk

Directions

  1. Melt butter in a frying pan.
  2. Brown the dried beef in hot butter.
  3. Sprinkle flour over beef and continue cooking until beef and flour are well-browned.
  4. Stirring constantly, slowly pour in milk and bring to a boil.
  5. Serve on toast, noodles or mashed potatoes.

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