Chipped Beef Puff
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
- Electric Mixer
Ingredients
- 2 cups dried beef, torn, (about 4 oz / 113 g)
- ¼ cup butter
- 3 tablespoons all-purpose flour
- dash black pepper
- 2 cups milk
- 2 tablespoons pimento, diced
- ⅔ cup mushrooms, sliced, sautéed
- 3 eggs, separated
- ¼ teaspoon salt
- ⅓ cup Cheddar cheese, shredded
Instructions
- Melt the butter in a large non stick pan, when hot, cook the dried beef until crisp and frizzled.
- Stir flour into the pan and season with black pepper as desired.
- Slowly stir in the milk. , cook and stir until smooth and thickened.
- Stir in mushrooms and pimento.
- Pour into a 7x11 inch baking pan, and place in the oven, then preheat the oven to 190° C (375° F), this will keep the casserole hot while you make the topping.
- Separate the eggs, whites go in a large mixing bowl, yolks go in a small mixing bowl.
- Use an electric mixer and beat the whites along with the salt until stiff peaks form.
- Beat the yolks until they are thickened and lemon colored.
- Fold the yolks into the whites, then fold in the cheese.
- Pour over the casserole.
- Bake for 15-20 minutes or until golden brown.
- Serve with sides of your choice, enjoy.
Notes
For this I am going with High cost per serving based on the dried beef aka chipped beef, which I have not seen in any stores I go to but it may be available in high end/Western grocery stores.
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