BÉCHAMEL BEEF
This recipe is known by many names including Creamed Beef and, believe it or not, Sh!t on a Shingle. No matter what you decide to call it, this classic blast from the past squarely lands in the Comfort Food category and has a plating range from elegant to casual. So it is with many nostalgic dishes, however, this has sadly become a bygone for many - ending up on the “can’t eat that anymore” list due to staple ingredients such as milk and flour. Thankfully, my new and improved version deliciously accommodates dairy and gluten intolerances. As always, be sure to read the recommendations to learn about creative modifications that mind a number of dietary styles and, as a bonus, offers the steps to make a hearty and hilariously (albeit shamelessly) named version you won’t want to miss.
Servings: 6 - 8 servings
Prep time: 10 minutes
Cook time: 30 minutes
Skill level: Easy
INGREDIENTS
2 cups PREFERRED MILK (full fat coconut milk works great!)
4 Tablespoons CORNSTARCH
1 packet (12g/.42 oz) BEEF BOUILLON packet
2 Tablespoons BUTTER
2 Tablespoon OLIVE OIL
1 ONION, sliced
1 1/2 cups properly prepared MUSHROOMS (pre-sliced), optional
GARLIC POWDER
2 pounds raw BEEF SHAVED STEAK (also known as shaved or chipped beef)
MCCORMICK STEAK SEASONING or SALT, PEPPER, ONION POWDER
Fresh PARSLEY, chopped - optional
See below for “shingle” suggestions.
DIRECTIONS
In a bowl, combine the milk, cornstarch, and beef bouillon packet and mix well so there are no dry lumps. Set aside.
In a large skillet, melt the butter and olive oil of medium high heat.
Add the sliced onion, properly prepared mushrooms, and garlic powder to taste. Sauté, stirring frequently until the onions become fragrant and the mushrooms are warmed through.
Add the shaved beef and distribute proportionally throughout the pan.
Season as desired with the McCormick Steak Seasoning or a blend of salt, pepper, and onion powder. Stir again to combine flavors, insuring there are no clumps of meat. It is not necessary to cook the beef all the way through.
Stir the milk mixture to disrupt any settling and pour into the pan. Move the meat around so that everything is well coated. Cover and reduce heat to medium-low.
Simmer about 20 minutes or until the meat is no longer red (a little pink is ok, if you like) and the sauce has thickened. To avoid sticking, you may wish to stir once or twice during the 20 minutes - if your pan/stove has a tendency toward hot spots. Make sure to cover promptly after stirring.
Keep warm on low until ready to serve. Garnish with parsley, if desired. Refrigerate any leftovers.
NOTES/VARIATIONS
Shingle suggestions:
If you don’t want to use a store bought bread product (gluten free or regular) for toast (the “official” shingle), try homemade sourdough bread.
This is amazing on a baked potato or home fries!
Trade shingles for a layer of “saw-dust” - use quinoa, rice, or buckwheat (all of which are naturally gluten free).
Swap shingles for a bed of “hay” and use prepared noodles of choice - which also makes this a poor man’s version of beef stroganoff.
Substitute the shaved beef for any one of the following:
Ground meat (e.g.: beef, chicken, turkey, or sausage if you’re feeling sassy)
Shaved (“chipped”) ham (adjust down the salt or omit altogether)
Flank steak - ask your butcher to run it through the tenderizer first then slice it very thin for you. You’ll be so glad you did.
Corned beef (may wish to leave out the salt and adjust the seasonings, allowing for the nature of the existing flavors).
Thinly sliced chicken breasts or tenders (may wish to switch the beef bouillon with chicken or homemade plain).
Make an elegant S.O.S with with shrimp or langostino, use vegetable based bouillon in place of beef.
Going meatless? Leave it out and add seasonal veggies (zucchini is great!) or a frozen blend, using a vegetable based bouillon in place of the beef. Add hard boiled eggs, rough-chopped, for some protein if you’d like.
Not a fan of onions or mushrooms? Eh, leave them out - I won’t tell!
To jazz it up or add some sass try one (or a few) of these extras:
Sliced peppers of choice (add when sautéing the onions)
Fresh, diced tomatoes (mixed in or as a garnish)
1-2 Tablespoons tomato paste
A bit of mustard or a spoonful of prepared horseradish
Dash of crushed red pepper flakes
In place of butter, use an agreeable substitute, double the olive oil, or use a blend of olive and coconut oils.
Want to take it up a notch and make it cheesy but can’t “do” cheese? Violife brand of vegan cheeze is a surprisingly good substitute. It even melts a bit for that gooey texture. Some folks who can’t tolerate regular dairy do very well with goat’s milk or raw dairy cheeses. Most grocery stores carry at least a few options. If none of those work for you, and you still want that cheesy flavor, nutritional yeast is just that with the added bonus of naturally occurring B vitamins.
I make this recipe with full fat coconut milk (no fillers, only two ingredients: coconut and water). You might be skeptical but I’ll tell you (as will others who otherwise aren’t fans of coconut anything), you don’t taste the coconut and it makes an exceptional traditional dairy substitute.
As you can see, this recipe is highly adaptable. Adjusting the flavors and serving sizes up or down is easy!
Leftover ideas and serving suggestions:
As a hearty lunch sandwich, just add it to a belly friendly bun
Make a casserole - mix recipe with prepared “saw dust” or “hay” (as outlined above), include any add-ins, place it in a lightly greased, oven-safe baking dish and top with nutritional yeast or favorite cheese. Bake until bubbly.
Place in a crockpot on the warm setting for a buffet. May wish to keep a little “milk”, broth, or water on hand to keep it moist over longer periods.
And for that rib-sticking and cleverly named version, try “Chicken Sh!t on a Shingle”:
Top this recipe (as is or with above modifications) with a poached egg. Voilà! Who knew?
As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.
CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: www.simplecomfortfood.com
I made this particular recipe up but it’s certainly not an original concept. While variations on the theme abound, I haven’t been able to find one quite like this one (has meat but doesn’t have gluten or dairy plus the many suggested alternatives). I also have yet to find a recipe named “Chicken Sh!t on a Shingle” anywhere else so I’d like to think that title is uniquely mine and, dare I say, divinely inspired (much to the chagrin of some, I’m sure)!
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