Creamed Chipped Beef with Onions & Mushrooms

1 tablespoon butter, melted
1/2 cup fresh mushrooms, chopped
1 tablespoon flour
2 cups milk
1 onion, chopped
2 3-ounce packages dried beef
1 tablespoon sherry
Salt & pepper to taste

Saute onions gently in melted butter till golden, then add mushrooms
and cook till tender. Soak dried beef, rinse and cut into strips. Add
to sauteed vegetables, stirring frequently. Add flour and milk and
cook util thickened. Stir in sherry and serve over toast tips,
English muffins, or as I do over homemade buttermilk biscuits. Serve
hot with sweet or dill pickles. If you find that your chipped beef is
too thick or not thick enough, you will need to adjust the amount of
milk or add more flour.

Creamed Chipped Beef 2

1 5 oz. jar dried beef
1-2 tablespoons of butter
1 tablespoon flour
1 cup skimmed milk
1/4 teaspoon grated black pepper
Pinch (or more) cayenne pepper to taste

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 sep-
arate -- 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.
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.

Creamed Chipped Beef 3

1/2 stick butter or oleo
6 heaping Tbsp. four
3 cups milk
1/4 lb. thinly sliced and diced dry beef knuckle

Over low flame, add flour to melted butter. Let simmer
till melted. Add flour. Slowly whisk in milk. Continue
whisking until thickened. Remove from heat after a
skin forms across top of sauce and crawls. Stir in meat.
Pour over toast points. Makes about a quart.

Creamed Chipped Beef 4

1/4 cup butter
1/4 cup flour
1 dash pepper
2 cups milk
2 1/2 ounces dried beef, sliced

In medium saucepan, melt butter. Blend in flour and
pepper. Stir in milk. Cook over medium heat until mix-
ture boils and thickens, stirring constantly. Reduce
heat. Tear beef into shreds; add to cream sauce and
heat through. Serve over toast points or mashed pot-
atoes. Serving Size: 4