Tag Archives: mccalls publishing

Poached Eggs – Chipped Beef

Ingredients

1/4 cup butter or margarine
1/4 cup unsifted flour
Dash pepper
2 1/2 cups milk
Tabasco
1 jar (5oz) dried beef
4 or 6 poached eggs
2 or 3 English muffins, split and toasted, or 4 or 6 buttered toast slices, crusts removed

Directions

1. In medium saucepan, melt butter. Remove from heat.

2. Add flour and pepper, stirring until smooth. Gradually stir in milk. Bring to boiling, over medium heat, stirring. Reduce heat and simmer 1 minute. Add several drops Tabasco and dried beef. heat gently while poaching eggs.

3. Lift eggs to toasted muffins. Spoon creamed chipped beef over top. Garnish with tomato wedges and olives, as pictured.

Makes 4 to 6 servings.

How to Poach and Egg: Bring water (1 inch deep) in shallow pan to boiling. Reduce heat to simmer. Break egg into saucer, then quickly slip egg into water. Cook, covered, 3 to 5 minutes. Lift out of water with slotted pancake turner or spoon. Drain well.

A Light Supper
Poached Eggs with Creamed Chipped Beef
Toasted English Muffins
Beer

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Beef Ragout

Ingredients

2/3 cup flour
1 tablespoon salt
1/8 teaspoon pepper
3 lb beef chuck, cut in 1 1/2 inch cubes
1/3 cup salad oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, crushed
2 cans (10 1/2 oz size) condensed beef broth, undiluted
1 can (1lb) tomatoes
1 can (6 ox) tomato paste
2 tablespoons chopped parsley
2 teaspoon paprika
2 teaspoons Worcestershire sauce

Directions

1. On waxed paper, combine flour, salt, and pepper; use to coat beef cubes, Reserve remaining flour mixture

2. In 3 tablespoons hot oil in Dutch oven, brown beef cubes, a third at a time. Remove as they are browned. Add more oil as needed.

3. Add onion, celery, green pepper, and garlic to drippings in Dutch oven; saut̩ until tender Рabout 5 minutes. Remove from heat.

4. Stir in reserved flour mixture, stirring until well blended. Gradually stir in broth. Add undrained tomatoes, tomato paste, parsley, paprika, Worcestershire, and browned beef.

5. Bring to boiling, stirring occasionally. Reduce heat and simmer, covered, 2 1/2 hours, or until meat is tender. Before serving, sprinkle with more chopped parsley, if desired. Serve with rice, broad noodles, or buttered potatoes.

Makes 6 to 8 servings.


©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.