phreakwars
New member
I LOVE **** on a shingle.
View attachment 2958
It was one of those cheap foods I ate as a kid back in the 80's.
Mom & Grandma, had 2 versions.
1 with Budding shaved Corned beef, one with hamburger.
Both methods involved frying the meat up a bit, add flour, then milk, pray you have no lumps.
Serve on toast. In our house, it was usually just bread, we weren't all into toast.
Fast forward to today, **** on a shingle is one of the foods I can actually get my kids to eat too.
However, I don't serve it on toast, I serve it on Pillsbury Grands frozen biscuits.
http://www.pillsbury...Frozen-Biscuits\
I also don't follow the old school method my mom or grandma used. I simplify things so that ANYBODY can do it.
So, on with the recipe.
**** ON A SHINGLE:
Start by cooking hamburger in a large enough gravy pot, it beats pouring it all into another pan besides the frying pan, or if your frying pan is big enough to hold the 5 cups of milk plus hamburger use it.
Brown the beef until the water on bottom has evaporated and then pour in all 5 cups of milk, and dump in the 2 pkg's of country gravy mix. Don't worry about lumps, turn your heat down to about medium, and get out a wisk. Slowly mix while scraping the bottom of the pot with the whisk, you should have ZERO lumps.
After the gravy starts to bubble up, turn it off, mix it a bit more, let it set about 3-5 minutes before serving.
Serve on toast or Biscuits.
If using corned beef, you'll want to chop your corned beef into little 1/2 inch x 1/2 or smaller bits. Put about a tablespoon of oil (I use butter flavored Crisco), in the bottom of the gravy pot, and cook the meat till it darkens a tad, then throw in the milk and gravy mix.
What's great about this meal, is it's super easy to do, only 3 main ingredients, and you can make it EASILY for under $10.
.
.
View attachment 2958
It was one of those cheap foods I ate as a kid back in the 80's.
Mom & Grandma, had 2 versions.
1 with Budding shaved Corned beef, one with hamburger.
Both methods involved frying the meat up a bit, add flour, then milk, pray you have no lumps.
Serve on toast. In our house, it was usually just bread, we weren't all into toast.
Fast forward to today, **** on a shingle is one of the foods I can actually get my kids to eat too.
However, I don't serve it on toast, I serve it on Pillsbury Grands frozen biscuits.
http://www.pillsbury...Frozen-Biscuits\
I also don't follow the old school method my mom or grandma used. I simplify things so that ANYBODY can do it.
So, on with the recipe.
**** ON A SHINGLE:
- [ ]1lb ground beef OR 8oz of
Start by cooking hamburger in a large enough gravy pot, it beats pouring it all into another pan besides the frying pan, or if your frying pan is big enough to hold the 5 cups of milk plus hamburger use it.
Brown the beef until the water on bottom has evaporated and then pour in all 5 cups of milk, and dump in the 2 pkg's of country gravy mix. Don't worry about lumps, turn your heat down to about medium, and get out a wisk. Slowly mix while scraping the bottom of the pot with the whisk, you should have ZERO lumps.
After the gravy starts to bubble up, turn it off, mix it a bit more, let it set about 3-5 minutes before serving.
Serve on toast or Biscuits.
If using corned beef, you'll want to chop your corned beef into little 1/2 inch x 1/2 or smaller bits. Put about a tablespoon of oil (I use butter flavored Crisco), in the bottom of the gravy pot, and cook the meat till it darkens a tad, then throw in the milk and gravy mix.
What's great about this meal, is it's super easy to do, only 3 main ingredients, and you can make it EASILY for under $10.
.
.
