CREAMED CHIPPED BEEF

Creamed Chipped Beef image

Provided by Nancy Fuller

Time 45m

Yield 4 servings

Number Of Ingredients 14

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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.