AKA: Chip Beef or Corned Beef and Gravy on Toast
I guess it got the name S*#& on a Shingle because they used to serve it in prison...sounds tempting huh?! Anyway, my mom has been making it for us since my sister and I were little. Back then I didn't like it much, but it's grown on me over the years and now it's one of those stick-to-your-ribs meals that sounds delicious on a cold winter night. Hopefully those kinds of nights are soon to be long gone for the year, but if not, this recipe is super easy and can be spiced up anyway you want.
1 pkg. sliced corned beef (I use Buddig)
2 tbsp unsalted butter
2 heaping tbsp flour
1 cup (at least) of milk (I use low fat milk, but any kind is fine)
Salt and Pepper to taste
4 slices of bread for toast and butter to spread
Cut entire package of beef into small squares. Set large skillet over medium heat and add butter and beef. Stir together until butter is melted. Add heaping tablespoons of flour and let flour cook for 1 minute, stirring constantly. Add milk slowing, constantly whisking into other ingredients to form a smooth gravy. The gravy will thicken quickly, so continue to add milk until you have to right amount of gravy that you need. You may use more or less than 1 cup of milk depending on the desired amount of gravy. Once you have the desired amount; add salt and pepper to taste as well as any other seasonings. Toast bread and spread with butter then top with gravy and serve immediately.
This is a really old recipe, but worth trying, especially if you are a gravy lover like me!
I'll pretty much eat anything that involves gravy!! Yum!