Chipped beef on toast

Chipped beef on toast

Who remembers consuming this nostalgic dish at Grandma’s residence? Creamed chipped beef might not be so typical anymore, but this classic dish – created common in the military for its filling, hearty use of dried beef – located itself a residence on a lot of Southern tables. The creamy, gravy-like white sauce rehydrates dried beef, and a pinch of black pepper gives this simplistic recipe a small depth of flavor. Even though numerous people like to serve creamed chipped beef in excess of thick, golden slices of Texas toast, you can also spoon above warm buttermilk biscuits. A lot of people bear in mind it as breakfast back in the day, but we believe it really is a comforting weekend recipe to bring to the table every once in a while. Speak about a recipe that requires us back!


  • four tablespoons butter
  • one/three cup flour
  • 3 cups complete milk
  • 1 teaspoon black pepper
  • four 1/2 ounces dried beef, lower into strips
  • Texas toast slices (or biscuits, if preferred)

How to Make It

Melt butter in a cast-iron skillet above medium heat until bubbling. Stir in flour, and then add whole milk, whisking right up until flour is entirely integrated. Stir consistently till the sauce has thickened.

Include pepper and strips of dried beef to sauce mixture, stirring until finally pepper is integrated and beef is evenly coated. Spoon over Texas toast or biscuit halves serve warm and top with extra ground pepper, if desired.

Joss Whedon

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