Creamed Dried Beef Over Biscuits is one of my favorite comfort foods. I love the thick, creamy sauce I make for this recipe. And since I rinse my beef prior to cutting it and adding it to the sauce, the recipe is not overly salty. It is so satisfying, so filling, so hearty, so wonderful for such a quick, easy and economical main dish.
I used to make this recipe frequently for my kids if John was out of town or going to be too late getting home for supper. I kept dried beef and mushrooms in my pantry all the time so I could pull them out for an impromptu dinner if need be. While I prefer fresh mushrooms and half-and-half to canned mushrooms or evaporated milk, they both work in a pinch.
One of my sisters is nearly 7 years older than me so I was 13-years-old when she married. Her husband was in the Air Force at the time and stationed overseas on TDY – temporary duty frequently the first several years of her marriage. This left her frequently with children alone.
I remember going to visit her one time when she made Creamed Dried Beef Over Biscuits. I was infatuated from the very first taste. Her mother-in-law had given her the recipe right after she got married because it had been one of her husband’s favorite foods growing up.
I remember Phillis’s fluffy homemade biscuits and then this wonderful, dreamy creamy sauce with flecks of beef in it poured over top. I never thought to ask my sister for the recipe. I wasn’t really into cooking much back then.
But after I graduated high school and moved away from home I started making my own version of Creamed Dried Beef with a basic white sauce. I experimented a lot with it and made it frequently as one of my go-to recipes in those early days. It was fairly easy to make, and most of all, it was CHEAP! I used to serve it over toast or noodles a lot then.
Later, after my kids were born I started serving it with biscuits. It is really great with homemade Buttermilk Biscuits. Back in the 90s I found I preferred making Creamed Dried Beef Over Biscuits with the additions of onions and mushrooms, too. While this sauce can be made with milk, the consistency is a whole lot better with cream or half-and-half. Even evaporated milk is better to use than regular 2% milk.
If you’re looking for creative ways to stretch your food budget, you may want to consider this tasty and delicious recipe. I never get tired of it. While we usually serve this for dinner, it’s also a great recipe for breakfast!
When I first published this recipe in April 2013, I had not yet begun to use my Canon camera so the pictures were not quite as clear and distinct as I would have liked. I’ve been remaking all my first-year blog recipes in order to get more presentable pictures and Creamed Dried Beef Over Biscuits came on the menu a few weeks ago (June 2015). This is still one of my favorite recipes. But don’t just take my word for it. Make it yourself and you’ll see. 🙂
Creamed Dried Beef Over Biscuits – my FAVORITE comfort food! 🙂
My recipe has a thick sauce with mushrooms, onion, a little garlic, and dried beef. It also tastes great served over noodles, toast or mashed potatoes.
Because I rinse the beef prior to cooking, the beef is not too salty.
Here’s what I did.
I used these ingredients.
Melt butter in a large skillet or Dutch oven. Add diced onions and sliced mushrooms. Saute vegetables in butter for a few minutes.
Add salt, pepper and parsley. Stir to combine seasonings. When vegetables are just about done add garlic and stir into mixture. Cook a minute or two. If you cook garlic more than a minute or two it will burn and become bitter. So just a minute or two will do. Add flour. Whisk flour into vegetables. Mixture will be dry.
Begin adding half-and-half — about 1/3 cup at a time and whisk into the flour mixture until incorporated. Continue adding cream a little at a time and whisking into the flour mixture trying to get out all the lumps. (You will have lumps from the mushrooms and onions but you will be able to tell the difference when you’re whisking and determine the flour lumps from vegetables).
Rinse beef under cold running water. I usually separate the pieces of meat and try to rinse off all the excess salt from the dried beef. Cut beef into small bite-sized pieces. Separate the beef and sprinkle on top of the sauce.
Stir all the beef into the cream sauce to combine and heat through.
To serve: Place a couple of biscuits on your plate. I used the recipe for homemade Buttermilk Biscuits. Cut biscuits in half. Ladle Creamed Dried Beef Over the Biscuits. Garnish with more salt, pepper, and parsley if desired.
Creamed Dried Beef Over Biscuits is so quick and easy – not to mention economical! If you don’t have time to make your own homemade biscuits, use baked refrigerated biscuits, toast, mashed potatoes or cooked noodles. I also served this over penne, but it is better over dumpling type egg noodles.
Creamed Dried Beef Over Biscuits is also a great recipe for breakfast!
Here’s the recipe.
CREAMED DRIED BEEF OVER BISCUITS
(Recipe inspired from my sister Phillis’s Creamed Dried Beef recipe, based on a recipe given to her from her mother-in-law, Mary Gleason, Neosho, MO)
- 1 stick unsalted butter
- 8-oz. sliced mushrooms
- 1 medium onion, diced
- 1 heaping tablespoon minced garlic from a jar (or 2-3 cloves minced garlic)
- 1 tsp. salt
- ½-3/4 tsp. black pepper
- 1 tbsp. dried parsley
- ½ cup flour
- 2 2.25-oz. jars dried beef
- 1 qt. and 1 pt. half-and-half, heavy whipping cream or evaporated milk (or any combination of the 3)
- [url href=”http://cantstayoutofthekitchen.com/2012/07/10/buttermilk-biscuits/” target=”_blank” title=”buttermilk biscuits”]homemade[/url] or refrigerated biscuits, baked, mashed potatoes, noodles, or toast
- Melt butter in skillet over medium heat.
- Sauté mushrooms and onion in butter for a few minutes until onions are translucent.
- Add salt, pepper and parsley and stir to combine.
- Add garlic and sauté about 2 more minutes.
- Whisk in flour.
- Mixture will be dry.
- Begin adding half-and-half about 1/3 cup at a time and stir to incorporate into the flour mixture.
- Continue adding the half-and-half stirring and working out all the lumps from the flour mixture until all the milk has been incorporated.
- This will take 5-10 minutes to get all the milk incorporated into the flour mixture and lumps worked out so the mixture is smooth.
- Bring mixture to a boil (slowly).
- Meanwhile, rinse beef under running water (I try to spray water on almost every piece to remove excess salt).
- Cut beef in ½”x ½” pieces.
- Pull beef apart and try to separate it as much as possible tossing it into the creamy mixture until all the beef has been added.
- Stir until thick.
- Remove from heat and serve over [url href=”http://cantstayoutofthekitchen.com/2012/07/10/buttermilk-biscuits/” target=”_blank” title=”buttermilk biscuits”]biscuits[/url], noodles, mashed potatoes or toast.
There’s lots of creamy sauce with mushrooms, onions, garlic, and dried or chipped beef is ladled over the Buttermilk Biscuits.
Creamed Dried Beef Over Biscuits is on of my favorite foods, and has been since I was a young girl.