The other day someone on the Pouch Party Facebook page requested a creamed chipped beef recipe.
I should first say I don’t find much wrong with creamed chipped beef in the first place.Yes, it can be high in fat and a little bit carby but it’s certainly not the worst choice one can make and if you have it on occasion it won’t kill you.
Having said that, I don’t usually get those dealies from the grocery store. Why? It’s not the caloric content so much as it is the fact that the meat is cured with nitrate and although I am not well schooled enough to explain to others why that bugs me, it does.
S’anyway…for those who want a healthy(er) version of this breakfast classic, here goes!
Nik’s Creamed Chipped Beef on Toast
6 oz. nitrate-free, lean roast beef (if nitrate doesn’t bug you, go for regular lean roast beef)
1/2 onion, diced
2 tbsp light butter stick (I used Blue Bonnet Light)
1 tsp minced garlic
2 tbsp Carbquik or Atkins Baking Mix (in the absence of either, use multi-grain pancake mix. It’ll be higher in carbs, but it’s more complex carbs)
1/2 – 3/4 c. skim milk (depending on how thick you like your gravy)
Salt and Pepper to taste
Optional: A dash of Worcestershire sauce (I never add this but most conventional creamed gravy recipes do)
Spray down a skillet with nonstick then add your butter stick and let it melt. Add onions and cook 1-2 minutes or until soft.
Meanwhile dice up your roast beef. Like so: