Best 3 Pennsylvania Dutch Frizzled Beef Creamed Chipped Recipes

Pennsylvania Dutch Frizzled Beef Creamed Chipped is a delicious and comforting dish that is perfect for a weeknight meal. This classic recipe has been passed down through generations and is a staple in many Pennsylvania Dutch households. The beef is first frizzled, or browned, in a skillet, then simmered in a creamy sauce until tender. The result is a flavorful and tender dish that is sure to please everyone at the table.

Here are our top 3 tried and tested recipes!

CREAMED CHIPPED BEEF

Creamed Chipped Beef image

Provided by Nancy Fuller

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons unsalted butter, plus more if needed
Two 8-ounce top sirloin steaks
Kosher salt and freshly ground black pepper
1 1/2 cups sliced cremini mushrooms
1/2 cup diced yellow onion
3 cloves garlic, chopped
2 tablespoons all-purpose flour
1 teaspoon English mustard, such as Coleman's
1 cup milk
2/3 cup chicken broth
1/2 cup stout beer or Madeira wine
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley, plus more for garnish
4 slices thick-cut country bread

Steps:

Heat the butter in a medium skillet set over medium-high heat. Sprinkle the steaks with salt and pepper and sear on both sides, about 2 minutes per side for medium rare. Set aside to rest for 5 to 10 minutes.
Heat the same skillet over medium heat and add more butter if needed. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms "weep," or release water, about 5 minutes. Then add the flour, 1 tablespoon salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, milk, broth, beer and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper.
Preheat the oven to 425 degrees F.
Put the toast on a baking sheet and toast until golden brown, 5 to 10 minutes.
Place a piece of toast on each plate. Slice the beef against the grain and place some on top of the toast. Spoon the sauce on top and garnish with some parsley.

PENNSYLVANIA DUTCH FRIZZLED BEEF (CREAMED CHIPPED)

Pennsylvania Dutch Frizzled Beef (Creamed Chipped) image

An easy way to make an old favorite. We like ours with some white pepper added. From my disintegrating Best-Loved Pennsylvania Dutch Recipes booklet. NOTE: This dish is not for those who are salt-restricted. Soak the dried beef in water first if you wish to remove some saltiness. Prep time is a guess-timate and includes cooking time. (I will make this again and confirm).

Provided by Kats Mom

Categories Meat

Time 15m

Yield 2 1/2 cups, 5 serving(s)

Number Of Ingredients 4

Ingredients

1/2 lb dried beef, chopped
2 tablespoons butter (or more if you need it)
1/4 cup flour
2 cups milk

Steps:

Melt butter in a frying pan.
Brown the dried beef in hot butter.
Sprinkle flour over beef and continue cooking until beef and flour are well-browned.
Stirring constantly, slowly pour in milk and bring to a boil.
Serve on toast, noodles or mashed potatoes.

FRIZZLED BEEF

Frizzled Beef image

Make and share this Frizzled Beef recipe from Food.com.

Provided by julieriesselmantt

Categories Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup butter
1/2 lb fresh mushrooms, diced
1/4 cup yellow onion, minced
1/4 cup flour
1/2 teaspoon dried mustard
1/4 lb dried beef, slivered
1 cup half-and-half
1 cup milk
1/2 teaspoon lemon juice

Steps:

Melt butter in large skillet.
Add mushrooms and onions. Cook until tender.
Add the beef and cook briefly. It should start to frizzle around the edges of the beef.
Stir in the flour and mustard and cook for 1 minute.
Slowly stir in the half and half and milk. Cook until thickened.
Add the lemon juice and stir to combine. Remove from heat.
Serve over biscuits.

Nutrition Facts : Calories 310.1, Fat 21.6, SaturatedFat 13.3, Cholesterol 83.8, Sodium 931.4, Carbohydrate 15.3, Fiber 1, Sugar 2.2, Protein 15.5

Tips:

When choosing beef for this recipe, select a cut that is relatively tender, such as flank steak or top sirloin. This will help to ensure that the beef cooks quickly and evenly.
Be sure to thinly slice the beef against the grain. This will also help to ensure that it cooks quickly and evenly.
If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy skillet to pound the beef into thin cutlets.
When frying the beef, be sure to use a heavy skillet over medium-high heat. This will help to create a nice crust on the beef and prevent it from sticking to the pan.
Don't overcrowd the skillet when frying the beef. If you do, the beef will not cook evenly and will likely end up steamed instead of fried.
Once the beef is cooked, remove it from the skillet and set it aside. Then, add the butter, onion, and mushrooms to the skillet and cook until the vegetables are softened.
Stir in the flour and cook for 1 minute, or until the mixture is golden brown. Then, gradually whisk in the milk and bring to a simmer. Cook for 5 minutes, or until the sauce has thickened.
Season the sauce with salt and pepper to taste. Then, add the beef back to the skillet and stir to coat in the sauce.
Serve the Pennsylvania Dutch frizzled beef with mashed potatoes, egg noodles, or rice.

Conclusion:

Pennsylvania Dutch frizzled beef is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is tender and flavorful, and the sauce is creamy and rich. This dish is sure to be a hit with your family and friends.