Creamed “Chipped” Beef & Artichokes

Long known as a budget classic, various versions of S.O.S. have floated around for years. The problem? No vegetables. Beloved by many, the depression era dish is in serious need of an extreme make-over. Here it is: Lovely shredded Chipped Beef, elevated with a bit of Parmesan, artichokes and a smidge of wine. Truly Fabulously Frugal.

Upscale Chipped Beef
Upscale Chipped Beef & Artichokes

This recipe is inspired by a dish I had way back in the 80’s in the little mountain village of Georgetown, Colorado. A quaint little Waffle Bar, The Happy Cooker, served both savory and sweet waffles, and this is my rendition of my favorite dish. They appear to be still in business, and I wonder if they’re still serving this dish.

If you have the time to make waffles (hint – make a bunch and freeze them) the creamed chipped beef is outstanding napped over top and pooled on the side. I’d be I’d be leery of trying this over a frozen waffle, so my second choice is a biscuit.

The Happy Cooker in Georgetown, Colorado
The Happy Cooker in Georgetown, Colorado

Think about serving this at the end of a winter’s day full of activity. Minutes to throw together, hot & and delicious, this is ideal after a day of sledding, skiing, or snow mobiling. Easy enough, too, to throw together even in a cabin with minimal equipment.

Upscale Creamed Chipped Beef & Artichokes

  • Servings: 6
  • Time: 20 min
  • Difficulty: easy
  • Print

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk (I use 1%)
  • 1/2 teaspoons Worcestershire sauce
  • 1/3 cup Parmesan cheese
  • 1/2 cup dry white wine
  • 2 ounces and up to five ounces of Buddig Beef, cut in narrow strips  (if you use real Chipped Beef, rinse first)
  • 1/2 cup sour cream
  • 1 can artichoke hearts, rinsed and well-drained

In a medium saucepan, melt butter just until it stops foaming.  Add flour and cook one minute or so, stirring.  Add in milk, whisking, and bring to a boil, stirring constantly.

Turn down heat and add in wine, Worcestershire and cheese, bring back almost to a boil.  Add in the beef and artichoke hearts, stir in the sour cream and gently heat through.  Do not boil after adding the sour cream, or mixture may curdle.  Add freshly ground pepper to taste.

Serve over waffles, toast, biscuits or English muffins.

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips, as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
  • Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

Nutrition: (Not including Broccoli or biscuits)

Per Serving: 251 Calories; 16g Fat (57.8% calories from fat); 11g Protein; 15g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 293mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

Put your own spin on it:

  • You could, as mentioned above, serve this over a number of items.
  • You could also swap out the more expensive artichoke hearts with peas or really any number of vegetables – I’d steam them first if they’re not already precooked.
  • To cut the fat a bit, substitute all or part of the sour cream with Greek yogurt, although I have not tried this option, myself.
  • Perhaps even a different cheese would appeal to you, say cheddar or Colby.

My Payoff:

A quick, easy meal made with ingredients I generally have on hand.

Recipe for Creamed Chipped Beef with Artichokes made September, 2011 priced at $3.26. Repriced March 2014 for $3.22. Ingredients have gone up, but I’ve honed my shopping skills and figured out how to get near deli-cheese for very little. Aldi helped out, too! Note that while my pricing included sales priced ingredients and some coupon usage, what I actually paid was much lower than the price I gave – several items I priced out at a great sales price rather than free.

Comments and discussion always welcome - tell me what you think.

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