Creamed Chipped Beef & Artichokes

Creamed Chipped Beef & Artichokes

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  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk, preferable whole
  • 1/2 teaspoons Worcestershire sauce
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup dry white wine
  • 1/2 cup sour cream
  • 1 jar of Chipped Beef, rinsed & cut in narrow strips
  • 1 can artichoke hearts, cut in quarters, rinsed and well-drained
  • freshly ground black pepper to taste


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

Turn down the heat and add in wine, Worcestershire, and cheese, bring back almost to a boil.  Stir in the sour cream, beef, and artichoke hearts 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.


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.


Keywords: Alcohol, Artichokes, Bargain Meal of the Week, Beef, buddig, Chipped Beef, milk, parmesan, Sour cream, White sauce, Wine

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