Chipped Beef and Gravy with Biscuits

My daddy was a pretty good cook. He would make the turkey, beans, and stews, and he was the sole griller in the family. But when he had weeknight dinner duty, chipped beef gravy and biscuits was one of his go to items. Technically, you could probably make this for breakfast, I guess. I just have never eaten it for breakfast, so now my daughter associates this with dinner too. And to save you any trouble - if you already know how to make a white gravy, you can stop reading. Just add some shredded chipped beef to your gravy, and make some biscuits and you're done. lol But if you're a newbie, read on, and I hope you enjoy this quick 15 minute dinner as much as we do!

Butter (3-5 Tbsps)

Flour (1/4 to 1/2 cup)

Milk (2-3 cups)

Jar of dried beef

Biscuits of your choice (I'm still a Bisquick girl)

First things first. Get your biscuits ready to cook. Whether you're using canned biscuits, frozen biscuits, Bisquick biscuits, or homemade, get them prepped and on a baking sheet ready to go in. This really is pretty easy and quick, so you'll need to know when to put your biscuits in the oven and have them ready to go. 

Begin by melting several tablespoons of butter in a large skillet over med-high heat. While the butter melts, open your jar of dried beef and start shredding it.

Once the butter is melted, add enough flour to create a thick paste.

Then you'll want to add enough milk to cover the bottom of the skillet, and then whisk, whisk, whisk to make it smooth and get out any lumps. This will thicken rather quickly, because you are clearly not at the right milk ratio for the butter and flour you've used.

Keep adding milk a little at a time and whisking until your mixture is smooth. Reduce heat to med-low and simmer, stirring frequently. Add salt and pepper to taste.

Add your dried beef and spread it throughout using a spoon. Serve over warm, fresh biscuits, and enjoy!

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Baked Cauliflower

Some vegetables I like without any adornment... raw carrots, raw squash, raw cucumbers, boiled corn without butter or additional salt, perfectly steamed broccoli. Some vegetables, I probably won't be eating at all unless it's adorned very well. Peas... not going to happen. I cook with them in casseroles and such, but I'm not eating a spoonful. Cauliflower, I'm more apathetic about. I don't like it raw, but it has to be steamed just right for me to like it. This is an easy way to get in a good serving of cauliflower, and not really even acknowledge that you're eating it. It's a recipe my mother's been making for years, but all I have is a hand-written recipe, and of course I've tweaked it a little since I've been making it.

Head of cauliflower
butter (about 4 Tbsps or so)
Flour (about 3-4 Tbsps)
Milk
Italian-style breadcrumbs
salt and pepper

Cut off the green stalk and boil the cauliflower until fork tender. Pour out water, and let cauliflower cool. I use a colander.

Once cooled, break into bite-size pieces and place in casserole dish. I use an 8X8 glass dish. Start the sauce, which is really just a white gravy. In skillet, melt butter, and then whisk in flour to create a roux. 

Add a little milk and continue to whisk; add a little more and keep whisking. Adding a little at a time helps you keep the gravy smooth.

Bring it to a boil, then turn down heat and simmer. It will thicken as you stir it. Add salt and pepper to taste.

Pour sauce over cauliflower.

Sprinkle a thin layer of bread crumbs across top. Add a few evenly spaced very small pats of butter.

Bake at 350 degrees for 30 minutes, or until top begins to brown.