Chipped Beef and Gravy

 Welcome to Sh!t on a Shingle Part 2: The Chipped Beef and Gravy! This is one of the creamiest, most decadent dishes Tina makes, and it’s crazy good. Listen to Tom just moan, “Ohhhhhhhh Mercy” at the end. It’s a very simple dish, but don’t skip the OG Buddig Beef – a key ingredient. Wine pairing up next!  Full recipe, including the Sky High Biscuits from last post, is below:

Chipped Beef Gravy with Biscuits (serves 4, with extra biscuits)

First make the biscuits:

Sky High Biscuits (makes about a dozen)

3 cups all-purpose flour (or 2 cups all-purpose and 1 cup whole wheat flour)

2 tablespoons sugar

4 ½ teaspoons Baking powder

¾ teaspoon cream of tartar

½ teaspoon salt

¾ cup cold butter, cubed (I use unsalted, if you use salted just omit the salt above)

1 egg

1 cup whole milk (I use whatever milk I have on hand)

Preheat oven to 450 degrees.

In a large bowl, combine the first 5 ingredients. Then cut in the butter until mixture is crumbly. Whisk egg and milk and stir into crumb mixture until just moistened.

Turn dough out onto a floured surface and knead 10 -15 times.

Roll out dough to about 1 inch thickness, cut into biscuits with a biscuit cutter or glass and place on an ungreased baking sheet. Bake 10-15 minutes until golden brown.

Now, make the Chipped Beef Gravy:

Chipped Beef Gravy

4 tablespoons salted butter

4 tablespoons flour

2-3 cups whole or 2% milk

2 backages Buddig Chipped Beef, cut into small strips

Salt and pepper to taste, can add onion and garlic powder too, for more flavor. I find the Buddig beef to be salty, so no need to add more to the gravy, but season to your taste.

Melt butter in a skillet over medium heat until bubbling. Stir in flour and whisk until it is fully incorporated, being careful not to burn the roux but make sure to cook the flour mixture. Add in milk, and constantly stir until the sauce has sufficiently thickened. If you find the sauce to be too thick, add more milk to reach your desired consistency.

Stir the chipped beef strips into the sauce. Season with pepper, and stir it to evenly mix the meat into the white sauce.

Spoon the sauce mixture over split biscuits. Garnish with additional ground black pepper, and serve immediately.