© 2024 WLRN
Play Live Radio
Next Up:
0:00 0:00
Available On Air Stations



© 2016 All Rights Reserved by Norman & Janet Van Aken

Serves 4

4 Tablespoons unsalted butter

4 Tablespoons all-purpose flour

freshly ground black pepper, to taste

kosher salt, to taste, but remember the meat has salt already

1 teaspoon paprika or Spanish pimentón

1 1/2 Cups milk, at room temperature

1/2 Cup heavy cream, at room temperature

8 ounces chipped beef such as ‘Buddig’ brand

4 slices of bread, toasted just before serving

Fill a medium bowl with cool water. Cut the meat in ribbons. Add it to the water to help remove the excess salt. Now strain off the water and reserve the meat.

In a heavy saucepan over low heat, melt the butter.  Add the flour, pepper, salt and paprika or pimentón.

Stir until blended and smooth with a wooden spoon or whisk, approximately 3-5 minutes

Slowly add the milk and cream in a few stages, stirring.  Continue to cook, stirring until smooth.

Stir the meat into the milk and cream mixture.  Season to taste. 

Serve over the freshly toasted bread.

Note: Feel free to embellish this with cooked vegetables or even raw ones. We could use some lightening up with this one!


Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.