Hi dere fellow steamers. Mi llamos es Blue.I play games wen ever i get time.and i cook even more.cant play games on a hungry stomach. so dat leads me to this :ENJOY

♥♥♥♥ on a Shingle Recipe

♥♥♥♥ on a Shingle made with creamed, chipped beef is a classic American military dish.

This recipe makes enough for one person for lunch or a light supper; you can easily multiply this recipe as needed.

We've tried to make it just a bit healthier than normal by lightening up the white sauce.

Number of servings: 1

Estimated Prep Time: 10 minutes

Estimated Cooking Time: 5 minutes

Ingredients

10 slices Chipped Beef (about 50 g / 2 oz)
2 teaspoons Butter
2 teaspoons Flour
1/3 cup Milk (skim)
Ground Pepper
2 slices Bread
Directions

Chop up the chipped beef roughly, set aside.

Melt the butter in a small saucepan over medium heat along with a few dashes of ground pepper (optional: a dash of ground nutmeg, a pinch of onion powder or a tablespoon of minced onion, a few dashes of Worcestershire sauce, a squirt of mustard.) Don't let the butter brown. As soon as it's just all melted, add the flour, and whisk it in. Let cook for a minute, then whisk in half the milk. As soon as it's absorbed, whisk in the remainder of the milk, then stir in the chipped beef, and set the heat to low.

Pop the bread in the toaster. When it's toasted, arrange the two slices of toast and spoon the beef mixture on top of both.

Serve piping hot.

If you're serving for lunch or dinner, add some side veg for a complete meal.
Recipe notes

You can use white or brown bread.

If you aren't counting calories, regular milk is fine -- we just tried to make the dish a bit lower in calories. 1/3 cup is about 3 oz or 75 ml. Feel free to use a bit more to make the sauce runnier if you like.

Feel free to adjust and play with seasoning; most people seem to feel it's salty enough from the beef without adding more salt.