Chipped Beef

We make this at home a lot because it's one of hubby's favorite dishes. He uses a flour called wondra for the sauce. We use the dried beef, I don't think you can use a fresh beef as it will alter the flavor. I am not sure about freezing it, but if he tries freezing it let me know how that worked out. Not that we ever have any left overs, but it would be nice to be able to freeze it because I often buy hubby the Stauffer's version of this (because he's such a picky eater so he often needs a nuka meal for nights when I'm making something he won't like). It may save money to just make up a batch of this and freeze it for him instead of buying the Stauffer's.

you can use cube steak cut into strips,i have.. i use whole milk instead of cream or evaporated,but..honestly,it's really not something you want to freeze,it might "break" when you reheat it.kind of like alfredo does.

I wasn't previously aware of this product,the Wikipedia entry for it describing the "Creamed chipped beef on toast"(or S.O.S. ) dish as being formerly a US or GI comfort food staple..the listing also mentions some companies still involved in the production of this food. From what I gather,it would seem that it is the dried,pressed form of beef that is the essential item in the recipe..accept no substitutes! As you say,it seems to be an easy dish to make..assuming you have the ingredients..freezing it might make things complicated..