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Creamed Dried Beef With Artichoke Hearts

  Dried beef 1⁄4 Pound
  Boiling water 1 Cup (16 tbs) (To Cover)
  Artichoke hearts 1 Can (10 oz)
  Safflower oil 2 Teaspoon
  Brown rice flour 2 Teaspoon
  Onion powder 1⁄2 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)

Tear beef into small pieces.
Pour boiling water over to cover and let stand 5 minutes, then drain thoroughly.
Drain artichoke hearts and cut in half lengthwise.
Heat oil in a frying pan.
Add beef and cook, stirring, until edges are frizzled.
Stir in flour and onion powder.
The beef should be evenly coated with the flour.
Cook, stirring, about 1 minute.
Gradually stir in the milk.
Cook, stirring, until thickened.
If a thinner consistency is desired, add more milk.
Carefully stir in the artichoke hearts.
Cover and simmer just until artichokes are heated through.
Variations: If you can use wheat and gluten, you can substitute whole wheat flour for the brown rice flour.
If you can use gluten but not wheat, you can substitute barley or oat flour for the brown rice flour.
Omit artichokes and add sliced avocado and a few slices of pimiento-stuffed olives.

Recipe Summary

Main Dish

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