I love creamed chipped beef. Is there any way to thicken the cream?

I too love this food. I searched the recipe section and only found one posting on it....

"Hubby, who has gone off of this WOL, but happily supports me and looks for ways to adapt our favorite foods to my WOL, has a craving for creamed beef on toast, or SOS, or Creamed Chipped Beef. I have LC bread, I have bake mix. The cream part of that doesn't sound troublesome, but we're not sure about the thickener. I'll tell you how he says it's made (the stuff he grew up with, anyway) and his suggested substitutions. I'll mention what I thought might work, and if anyone has any suggestions, I'd welcome them. If I can use bake mix as a regular substitute, it might open up some of the things we can do again, just differently.

Creamed Beef
Brown hamburger (or sausage, for sausage gravy), reserving grease for gravy. Add flour to start the roux, and then add milk slowly to taste and consistency desired. Flavor with salt and pepper as desired.

Hubby suggested adding bake mix in place of flour for the starting roux.

I suggested skipping the bake mix and using cream cheese for the roux and cream in place of the milk.

Hubby balks at the idea of pureed cauliflower for the roux.

Any ideas? Thanks!"


I dunno...I will have to experiment...Let me know if you come up with anything.