🥖 Ingredients (serves 2–4)
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (whole milk preferred)
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Salt and black pepper, to taste
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½ tsp garlic powder or onion powder (optional)
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4 oz dried or salted beef, sliced thin or chopped (traditionally “chipped beef”)
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4–6 slices of bread, toasted
👩🍳 Instructions
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Prepare the Chipped Beef:
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If the beef is very salty, soak briefly in water, then pat dry.
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Chop into bite-sized pieces.
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Make the Roux:
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In a medium skillet, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes until slightly golden (this removes the raw flour taste).
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Add Milk:
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Gradually whisk in milk, a little at a time, until smooth.
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Bring to a gentle simmer, stirring constantly, until the sauce thickens (about 3–5 minutes).
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Add Beef & Seasoning:
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Stir in the chopped beef.
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Season with salt, pepper, and optional garlic or onion powder.
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Simmer for another 2–3 minutes until heated through.
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Toast Bread:
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Toast slices of bread until golden brown.
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Serve:
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Spoon the creamed chipped beef over the hot toast.
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Serve immediately for best texture.
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💡 Tips
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Milk Consistency: For a thinner sauce, add a little more milk; for a thicker gravy, cook a bit longer.
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Cheesy Variation: Stir in ¼ cup shredded cheddar or Parmesan for a cheesy version.
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Bread Choice: White, wheat, or sourdough all work—make sure it’s sturdy enough to hold the sauce.
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Leftovers: The sauce can be reheated gently, adding a splash of milk to loosen it.
This dish is creamy, savory, and nostalgic, perfect for breakfast, brunch, or a simple dinner.
I can also give a modernized version with a creamy mustard twist that tastes richer and a bit more gourmet.
Do you want me to provide that version?
