~Sent in by: Ingrid, Coos Bay, OR
4 Tbs (60 ml) butter
1/2 lb (250 g) mushrooms, sliced
6 oz (170 g) dried chipped beef
Salt and freshly ground pepper to taste
1 Tbs (15 ml) Worcestershire sauce
1 recipe cream sauce (see below)
4 to 8 slices toasted white bread
Melt the butter in a heavy saucepan over moderate heat. Add the
mushrooms and saute for 5 minutes, stirring frequently. Add the
chipped beef and Worcestershire sauce and stir to combine. Remove
from the heat. Taste for seasoning with salt and pepper - the chipped
beef may already be salty enough. Combine with the cream sauce and
spoon over toasted white bread. Serves 4.
Cream Sauce
6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
1 cup (250 ml) beef or chicken broth, or milk
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Melt the butter in a heavy saucepan over moderate heat. Stir in the
flour and allow to bubble for 3 to 5 minutes, stirring frequently.
Add the liquids and the seasonings and stir constantly with a whisk
until thick and creamy. Makes about 2 cups (500 ml).
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