Creamed Chipped Beef
Add warm water to a 2 quart mixing bowl. Shred beef (I cut it up with kitchen shears; my mother tore it apart with her hands) and place it in the water and stir to separate -- this removes excess salt used for curing.
In a sauce pan, melt butter and add peppers and flour, making a roux. Add milk, and bring to a slow boil, making a smooth cream sauce. Sauce should not be too thick -- it should drop off a spoon -- add more milk if necessary
Drain and add shredded beef, and heat through.
Serve over toast or, even better, biscuits (my favorite).
Takes less than 10 minutes.
If you make biscuits (using Bisquick), make first using recipe proportioned to number of servings desired (2 biscuits per serving); they will bake and be finished by the time creamed beef is done. Biscuits add about 5 minutes preparation time.
Serves 1-2 people, depending on appetite (pictured is 1/2 jar serving). You can extend servings by doubling the cream sauce.