Recipe

Creamed Beef On Toast Or Sos Recipe

Add Step-by-Step Photos	Emilydrew / All my dishes 1 year, 9 months ago A favorite of my husband's, updated a little. From www.cookingbytheseatofmypants.com Prep:10m Cook:15m Servings:4	Emilydrew
	oldfahioned

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maywest

Ingredients

1 small loaf french bread, cut in 1/2″ slices.

1/4 cup extra virgin olive oil

garlic powder

onion powder

1/2 lb. ground beef

1/2 lb. ground pork

1 tbsp. Worcestershire sauce

4 oz. button or crimini mushrooms, sliced

3.5 oz. shitake mushrooms, sliced

3 cloves garlic, minced

1 tbsp. all purpose flour

2 tbsp. sour cream

1/2 - 3/4 cup milk

Salt and pepper to taste

Directions

Preheat oven to 375°.

Arrange bread slices on a half-sheet pan or large cookie sheet.

Brush with olive oil and sprinkle generous amounts of onion and garlic powder over the top.

Bake at 375° until top is golden, flip and brush other side of bread with olive oil.

Return to oven until the bread is golden brown and crisp. (About 7 minutes total.)

Remove from heat and set aside.

May be served hot or cold, works perfectly as a crouton for salads or soups, or as base for a crostini.

Brown ground beef and ground pork in a large bowl to catch any drippings. (You don’t want them in your drains.)

Wipe skillet clean with a paper towel, add 2 tbsp olive oil and reheat.

Add onions and cook until unions are sift and just translucent.

Add garlic and cook 1 minute, stirring frequently to avoid burning.

Add shitake mushrooms, cook for 1 minute, then add button mushrooms.

Continue cooking vegetable mixture until mushrooms are golden.

Season vegetable mixture with salt and pepper. (Doing this before cooking the mushrooms would significantly lengthen browning time.)

Return ground meat to pan and stir to distribute all ingredients.

Sprinkle flour over mixture and stir well to distribute and coat pieces evenly. (about 1 minute or until the flour smells nutty.)

Add milk and sour cream, and Worcestershire sauce, stirring constantly until liquids are just below a boil. (Do not let the milk boil. If you do, it will separate and curdle. Definitely not a good thing.)

Remove from heat, test for seasoning.

Serve approximately one tbsp of mixture per slice of toast.

Variation: Add Pecorino Romano sprinkled over the top just before serving and/or add fresh parsley, mixed in the sauce at the last minute, for freshness.

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