Herbed Waffles with Creamed Beef Recipe

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Herbed Waffles with Creamed Beef Recipe
Herbed Waffles with Creamed Beef Recipe photo by Taste of Home
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Herbed Waffles with Creamed Beef Recipe

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Meet the Cook: This is a nice recipe to whip up when you come home from church. I adapted it from one I saw in an old cookbook. It's a little different way to use herbs. We're the parents of two, both now grown, and the grandparents of three. -Lois McCormick, Muncy, Pennsylvania
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-3/4 cups whole milk
  • 6 tablespoons butter, melted
  • 2 large eggs, separated
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated onion
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • CREAMED BEEF:
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2-1/2 cups whole milk
  • 1/4 teaspoon dried thyme
  • 1 package (4 ounces) shredded dried beef
  • Chopped fresh parsley, optional

Directions

Combine the first three ingredients; set aside. In a bowl, beat milk, butter, egg yolks, parsley, onion, sage and thyme. Gradually add dry ingredients; mix well. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Meanwhile, in a saucepan, melt butter; add flour. Whisk in milk and thyme; bring to a boil over medium heat. Cook and stir for 2 minutes or until thick. Add the beef and heat through. Serve over waffles. Sprinkle with parsley if desired. Yield: 7 waffles (6 inches).
Originally published as Herbed Waffles with Creamed Beef in Country Woman March/April 1997, p31

Nutritional Facts

2 each: 1089 calories, 63g fat (37g saturated fat), 328mg cholesterol, 2782mg sodium, 93g carbohydrate (19g sugars, 3g fiber), 37g protein.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-3/4 cups whole milk
  • 6 tablespoons butter, melted
  • 2 large eggs, separated
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated onion
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • CREAMED BEEF:
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2-1/2 cups whole milk
  • 1/4 teaspoon dried thyme
  • 1 package (4 ounces) shredded dried beef
  • Chopped fresh parsley, optional
  1. Combine the first three ingredients; set aside. In a bowl, beat milk, butter, egg yolks, parsley, onion, sage and thyme. Gradually add dry ingredients; mix well. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
  2. Meanwhile, in a saucepan, melt butter; add flour. Whisk in milk and thyme; bring to a boil over medium heat. Cook and stir for 2 minutes or until thick. Add the beef and heat through. Serve over waffles. Sprinkle with parsley if desired. Yield: 7 waffles (6 inches).
Originally published as Herbed Waffles with Creamed Beef in Country Woman March/April 1997, p31

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joy cooking User ID: 5576389 43112
Reviewed Mar. 26, 2011

"Had a jar of dried beef and a craving for a simple supper from childhood. This gravy was just the thing, except I added 2 hard-boiled eggs because that's how my mom used to make it. Great meal!

(I used my own waffle recipe because I didn't want to whip egg whites.)"

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