BEEF CHIPS RECIPE RECIPES

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CREAMED CHIPPED BEEF ON TOAST RECIPE | ALLRECIPES



Creamed Chipped Beef On Toast Recipe | Allrecipes image

My mom used to make this recipe. It can also be made with 3/4 pound browned, drained hamburger. We called it SOS: Same Ole Stuff. Great comfort food! Either recipe is easy to make and tastes great with a cold beer. Serve over toast.

Provided by Lisa

Categories     Everyday Cooking

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons all-purpose flour
1?½ cups warm milk
1 (8 ounce) jar dried beef
1 pinch cayenne pepper

Steps:

  • In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

Nutrition Facts : Calories 196.7 calories, CarbohydrateContent 8.8 g, CholesterolContent 66.8 mg, FatContent 8.7 g, FiberContent 0.1 g, ProteinContent 20.9 g, SaturatedFatContent 5.3 g, SodiumContent 1640.9 mg, SugarContent 5.8 g

BEEF-DRIPPING OVEN CHIPS RECIPE | DELICIOUS. MAGAZINE



Beef-dripping oven chips recipe | delicious. magazine image

These chips, made from baking potatoes, are a classic family favourite. We’ve used beef-dripping in this tasty recipe.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 6

Number Of Ingredients 3

1.5kg large baking potatoes, peeled
5 tbsp beef dripping (available from Waitrose and Sainsbury’s – or ask your butcher)
Sea salt flakes

Steps:

  • Preheat the oven to 190°C/fan 170°C/gas 5 and put 2-3 of your largest baking trays in to heat up. Cut the potatoes into uniform batons, about 1cm thick. Spoon the fat into the baking trays and return to the oven for 3-4 minutes until smoking. Remove from the oven and quickly tip in the potatoes, tossing them to coat in the fat, leaving plenty of space around them (don’t overcrowd them or they won’t cook properly).
  • Scatter sea salt flakes over the potatoes and cook for 30-35 minutes, swapping the trays around halfway through and turning the chips from time to time so they crisp up evenly. When they are golden, crisp and fluffy, remove from the oven, shake out on kitchen paper and serve, freshly scattered with more sea salt.

Nutrition Facts : Calories 299kcals, FatContent 12.9g (6.3g saturated), ProteinContent 5g, CarbohydrateContent 40.2g (1.4g sugar), FiberContent 4.3g

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    3. Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
    4. So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact.
    5. Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Your oil should be 8cm deep, but never fill your pan more than half full. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching.
    6. Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.
    7. Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.
    8. At this stage you may want to cook your chips in 2-portion batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away.
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