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Split biscuits covered in thick creamy white gravy with meat, similar to creamed chipped beef served over biscuits
Chef Emma

Creamed Chipped Beef on Toast

Rinsed dried chipped beef warmed in butter, stirred into a smooth butter-flour roux and whole milk sauce seasoned with black pepper, and spooned over hot toast. Ready in about 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Creamed beef
  • 4.5 oz dried chipped beef 128 g, such as two 2.25-oz jars, rinsed, patted dry and cut into bite-size pieces
  • 4 tbsp unsalted butter 57 g
  • 1/4 cup all-purpose flour 31 g
  • 2 1/2 cups whole milk 600 ml, plus a splash more to adjust
  • 1/2 tsp black pepper freshly ground
  • 1 pinch cayenne pepper optional
  • 1 tsp Worcestershire sauce optional
To serve
  • 8 slices sandwich bread toasted
  • fresh parsley or chives chopped, optional

Equipment

  • 10- to 12-inch skillet or wide 3-quart saucepan
  • Flat whisk or wooden spoon
  • Strainer
  • Toaster

Method
 

  1. Taste a piece of the dried beef. If it is very salty, rinse it in a strainer under warm water for about 30 seconds, or soak it in hot water for 2 to 5 minutes. Pat dry with paper towels and cut or tear into bite-size pieces.
  2. Melt the butter in a skillet over medium heat. Add the beef and stir 1 to 2 minutes, until the edges start to curl.
  3. Sprinkle the flour over the beef and stir constantly for 1 to 2 minutes, until it smells lightly nutty but has not browned.
  4. Pour in about 1/2 cup (120 ml) of the milk while stirring hard, and stir until the thick paste is smooth. Add the remaining milk in three or four additions, stirring until smooth each time.
  5. Bring to a gentle bubble, then lower the heat to medium-low and simmer 3 to 5 minutes, stirring often, until the sauce coats a spoon thickly. Add a splash more milk if it gets too thick.
  6. Stir in the black pepper and the cayenne or Worcestershire. Taste; it rarely needs salt.
  7. Toast the bread. Set 2 slices on each plate, spoon about 3/4 cup of creamed beef over each serving and finish with more pepper and parsley.

Notes

No salt is added because dried beef is heavily salt-cured; taste before seasoning. For biscuits or baked potatoes use 2 cups milk for a thicker sauce; for hash browns use 3 cups. Ground beef version: brown 1 lb lean ground beef to 160°F, drain, then make the sauce in the same pan and season with 3/4 tsp salt. Refrigerate leftovers within 2 hours for 3 to 4 days and reheat with a splash of milk to 165°F. Calories are an estimate per serving (1/4 of the recipe, with 2 slices of toast) from USDA FoodData Central values; sodium is roughly 1,250 mg per serving before rinsing.