Here’s a classic, comforting Creamed Chipped Beef on Toast recipe—perfect for breakfast or brunch.
Ingredients (Serves 2–3)
- 4 oz dried beef (chipped beef), roughly chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk preferred)
- Salt and black pepper, to taste
- 4 slices toast (white, wheat, or sourdough)
- Optional: pinch of nutmeg or paprika for extra flavor
Instructions
- Prepare the Beef:
- Rinse the dried beef lightly if very salty, then pat dry.
- Chop into bite-sized pieces.
- Make the Roux:
- In a medium skillet over medium heat, melt the butter.
- Stir in the flour and cook for 1–2 minutes until lightly golden, forming a smooth paste.
- Add Milk:
- Gradually whisk in the milk to avoid lumps.
- Bring to a gentle simmer, stirring frequently, until the sauce thickens (~5–7 minutes).
- Add the Chipped Beef:
- Stir in the chopped beef.
- Simmer for 2–3 minutes to heat through.
- Taste and season with black pepper (usually no extra salt is needed because the beef is salty).
- Optional: add a pinch of nutmeg or paprika.
- Serve:
- Toast the bread slices and place on plates.
- Spoon the creamed chipped beef over the toast.
- Serve immediately, ideally with a side of fruit or eggs.
Tips:
- Use whole milk or a mix of milk and cream for a richer sauce.
- For a lighter version, use low-fat milk and reduce butter slightly.
- Leftovers can be refrigerated for 1–2 days and reheated gently.
If you want, I can also give a military-style, extra-creamy version that’s exactly like the old-school diner version—super rich and indulgent.
Do you want me to do that?
