This cream chipped beef recipe calls to mind my favorite diner breakfasts without all of the guilt. It is true comfort food.
Cream chipped beef for a cozy snow day
The Philly suburbs have been hit hard with back to back storms. We lost power on Friday which changed my wife’s birthday celebration plans (we were going to spend Saturday in the city eating like Kings and hitting up some museums and parks with our girls for her 30th).
While we got power late Saturday night, my school district was still without power and trees were down everywhere, so there was no school on Monday.
Tuesday night, another storm started and we are now in the 8-16″ snow area according to our news stations.
Our fridge is still pretty bare because I didn’t want to possibly lose power and throw out more food, so I woke up early, headed to the supermarket, and prepared for our snow day tradition of a breakfast feast. This feast called for Cream Chipped Beef.
Cream chipped beef is the best diner food
As you can probably tell from my other posts, we love diner food. This is one of our favorites, especially when we are down the shore. Creamed chipped beef. Is it pretty? No.
There’s a reason why it’s affectionately called “shit on a shingle” or SOS. Is it usually weight watchers friendly? Hardly. However, I cannot eat more scrambled eggs. I just can’t. Plus, I’m all about recreating stick to your ribs, comfort food. I hope you enjoy!
Dwardcooks Cream Chipped Beef
Ingredients
- 6 oz Habbersett Chip Beef Dried, Genuine, Sliced (found in the bacon section of our grocery store in little packages)
- 2 ½ cup Lucerne Half-and-Half Fat Free
- 1 oz Philadelphia Neufchatel Cream Cheese
- 3 splashes Worcestershire sauce
- 2 Tbsp all-purpose flour
- 1 Tbsp regular butter
Instructions
- I rinse the chip beef before cooking; it is salted and preserved, but most recipes online don’t call for rinsing however I feel like it is extra salty if you don’t. Heat a nonstick pan or cast iron on medium heat. Add butter. Cook the dried beef until the meat starts to sizzle. Add flour and cook a roux (1 min to 2 min).
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- Once incorporated, add one ounce cream cheese and a few dashes of worcestershire sauce.
- I like to add cream cheese to a lot of my cream sauces because cooking without heavy cream usually means thin sauce. I’m not about that life. A little cream cheese goes a long way. You can add an extra ounce if you like yours thicker, but it will add a point per serving. The cream cheese also lightens the sauce’s color nicely.
- Divide up portions and eat over toast, biscuits, or potatoes.
- I served mine over two slices of Sara Lee Delightful bread toasted for an addition 2 points. With toast, this comes to 7 points per serving!
I served mine over two slices of Sara Lee Delightful bread toasted for an additional 2 points. We also love Schmidt’s 647 bread lately for
If you’re looking for more breakfast delights, try our Bougie Brunch Pizza or French Toast Casserole.
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