Chipped Beef on Toast

Chipped Beef on Toast

"Sh!t on a Shingle" was served at our Minnesota home at least once a week during the cold winter months.  It's quick, easy & cheap, and I have yet to meet a kid that hasn't scarfed this up, or asked for second helpings.  

Recipe by: Amy Bradt                                                                           Yield: 4 servings

Ingredients

4 tablespoons butter
3 1/2 tablespoons flour
2 cups milk
½ to 1 teaspoon chicken bouillon, to taste
3 (2-ounce) packages Buddig Beef, chopped

Directions

In medium saucepan, melt butter over medium heat until bubbly.  Add flour and whisk constantly, cooking for 2 minutes.  Whisk in milk and chicken bouillon, and continue cooking over medium-high heat until thickened and bubbly.  Reduce heat to low, add chopped beef and stir until heated through.

Serve over buttered toast.

Notes

This is also good using canned tuna versus the beef.  Just add two 5-ounce cans of tuna (drained) to the thickened sauce.  We called this the "Poor Man's Tuna Ala King".