Creamed chipped beef on toast, Navy SeeBees, circa WWII.
*6-10 oz. chipped beef
*Tablespoon or two chopped onion/shallot
*2-3 T flour
*2-3 T butter (Use oil if you have to, please don't use margarine)
*1 1/2 - 2 C milk (Or half & half if you love it X-tra tubby)
*Fresh cracked pepper to taste
*Shot or six hot sauce (optional)
*Fresh or frozen (thawed on some hot water) green peas (optional)
Get a nice butter/flour/minced onion roux goin on for a few minutes, just cooking out the 'raw' flower, don't wanna gumbo-style choco brown roux for this one. Bust that leathery beef up with your fingers and let it crisp/hiss away while you whisk/stir almost constantly for a few minutes. Add that milk as you whisk away, keep at it for a minute or two and you'll have a lovely cream base!
If you go the pea route NOW is the time - Add those shiny beads and toss 'em in your Bechamel/base for a minute or two. When you are satisfied that each component in your skillet has achieved multiple orgasms multiple times, turn OFF that heat and pour that creamy slop right over buttered crispy toast, mashed/jacket potato, or whatever the fuck you'd like!
Some add loads of garlic, herbs, olives, even various curries - Different ports of call during wartime, kiddies!
When the GIs made this stuff the British SAS slurped it up, as well - Cheers. Some speculate that the British had a hand in the addition of green peas!
